Recipe: Linguine with Sundried Tomato Pesto (make ahead)

LINGUINE WITH SUNDRIED TOMATO PESTO

FOR THE SUNDRIED TOMATO PESTO:
1 cup drained oil packed sun-dried tomatoes
1/2 cup grated Romano or Parmesan cheese
1/4 cup chopped fresh basil (or 1 tbsp. dried basil)
2 tbsp. pine nuts, toasted
3 garlic cloves
3/4 cup olive oil
FOR THE PASTA:
3/4 lb. linguine, uncooked
Salt and pepper, to taste

TO PREPARE THE SUNDRIED TOMATO PESTO:
Combine sun-dried tomatoes, Romano cheese, basil, pine nuts and garlic in food processor. With machine running, gradually add olive oil and process until a smooth paste is formed.

The pesto can be prepared 2 weeks ahead. Cover and refrigerate.

TO PREPARE THE PASTA:
Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid.

Combine 3/4 cup of the pesto with reserved 1/2 cup cooking water 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.

Make 4 servings
From: Risa G., NJ - 07-08-97