Ingredients Jump to Instructions ↓

  1. 1 c Drained oil-packed sun-dried -tomatoes (about 6 oz)

  2. 1/2c Grated Romano cheese or -Parmesan cheese

  3. 1/4c Chopped fresh basil OR 1 tb Dried 2 tb Pine nuts, toasted

  4. 3 Garlic cloves

  5. 3/4c Olive oil

  6. 3/4lb Linguine pasta

Instructions Jump to Ingredients ↑

  1. + Directions : Combine sun-dried tomatoes, Romano cheese, basil, pine nuts and garlic in food processor. With machine running, gradually add olive oil and process until smooth paste forms. (Can be prepared 2 weeks ahead. Cover and refrigerate. ) Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 C cooking liquid. Combine 3/4 C tomato pesto with reserved cooking liquid in same pot. Add linguine and toss over medium-high heat to coat, adding more pesto, if desired. Season to taste with salt and pepper and serve. Bon Appetit/July/94 Scanned & edited by Di Pahl &


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