Linguine W/ Sun-Dried Tomato Pesto Recipe

+ 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 &