Linguine with Sun-Dried Tomato Pesto

Ingredients

  • 1 cup oil-packed sun-dried tomatoes
  • 2 tablespoons pine nuts
  • ¾ pound linguine pasta
  • ½ cup grated Romano cheese or Parmesan cheese
  • ¼ cup fresh basil
  • ¾ cup olive oil
  • 3 garlic cloves

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 made prepared 2 weeks ahead. Cover and refrigerate.) Cook linguine in large pot of boiling salted water until just ...

View full recipe at Epicurious

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