Linguine with Sun-Dried Tomato Pesto

RisaG 10-29-99 5:23 PM pt (US)

Linguine with Sun-Dried Tomato Pesto

Recipe By : Bon Appetit, September 1999, p. 220
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Tomatoes
Vegetarian Days

Amount Measure Ingredient, Preparation Method
-------- ------------ --------------------------------
1/2 cup fresh basil leaves, packed
1/4 cup slivered almonds, blanched and toasted
1/4 cup oil-packed sun-dried tomatoes, drained
1 clove garlic
1/8 tsp crushed red pepper flakes
1/4 cup extra-virgin olive oil
1/2 cup water
2/3 cup Parmesan cheese, grated
1 lb. linguine


Blend first 5 ingredients in processor until nuts are finely chopped. With machine running, gradually add oil, then 1/2 cup water, blending until almost smooth. Transfer pesto to bowl. Mix in 1/3 cup cheese. Season to taste with salt.

Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking water. Return pasta to pot. Add pesto and toss to coat, adding enough reserved water to form thin sauce. Season with salt and pepper. Serve, passing remaining cheese.


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