Sicilian Tomato Pesto with Linguine(Weir) -

4 cups fresh basil leaves

3 garlic cloves -- minced

1/3 cup extra virgin olive oil

1 cup freshly grated parmigiano-reggiano

1/8 teaspoon crushed red pepper flakes

2 large ripe red tomatoes -- peeled and seeded

chopped and drained coarse salt and freshly ground pepper -- to taste 1 1/4 pounds linguine

3 to 4 minutes. Remove them from the pan immediately.

Place the basil leaves, garlic, pine nuts and olive oil in a blender or food processor and blend at high speed until smooth. Stop and scrape down the sides. Add half of the cheese and the red pepper and pulse a few times to make a thick paste. Fold in the tomatoes. Season with salt and pepper.

7 to 9 minutes. Drain, toss with the pesto and serve immediately, sprinkled with the remaining Parmesan. Serves

425 calories,

15 g protein,

58 g carbohydrate,

16 g fat (3 g saturated),

8 mg cholesterol,

202 mg sodium,

1 g fiber.

Notes: Recipe s from a family run restaurant and market in Palermo, on the northwestern tip of Sicily. The restaurant was called "Shanghai."

Kitpath

earthlink.net 8/27/98