Recipe - Linguine With Sun-Dried Tomato Pesto

1 cup Drained oilpacked sundried
tomatoes; (about 6 ounces)
One half cup Grated Romano cheese or
Parmesan cheese
One fourth cup Chopped fresh basil or 1
tablespoon dried
2 tablespoon Pine nuts; toasted
3 Garlic cloves
Three fourths cup Olive oil
Three fourths pound Linguine pasta

Here's a simple and versatile pesto: It can be stored in the refrigerator
for up to two weeks, and a spoonful of it enhances everything from soup to
chili. Add three cups of minced cooked chicken to the pasta to make a
satisfying main course that serves four.

Combine sundried 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 made 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 One half cup cooking liquid. Combine 3/4
cup tomato pesto with reserved cooking liquid in same pot. Add linguine and
toss over mediumhigh heat to coat, adding more pesto, if desired. Season
to taste with salt and pepper and serve.

4 firstcourse servings

Bon Appétit July 1994 Maura Chamberlain: Barrington, Illinois

Posted to recipeludigest by Sandy sandysno@pctech.net on Feb 23, 1998