Linguine with Sun-Dried Tomato Pesto Recipe

1      Reviews by:    Ashton Jones   Linguine with Sun-Dried Tomato Pesto Recipe makes a tomato pesto which was once a rarity, but is becoming increasingly popular. To make it, sun-dried tomatoes are used instead of basil. The result is absolutely delicious. Food Category:    Pasta and Dumplings Cuisine Origin:    Pasta    Servings:4 Nutrition facts:526 calories29.5 grams fat Print Preview Rate This Recipe Prep Time:   7 Minutes Cook Time:   15 Minutes Total Time:   22 Minutes

INGREDIENTS

• 1/3 cup pine nuts
• 1/3 cup freshly grated Parmesan cheese
• 1/2 cup sun-dried tomatoes in olive oil
• 1 garlic clove, roughly chopped
• 4 tbsp olive oil
• 12 oz. fresh or dried linguine
• ground black pepper
• coarsely shaved Parmesan cheese, to serve
• basil leaves, to garnish

DIRECTIONS

• Put the pine nuts in a small non-stick frying pan and toss over a low to medium heat for 1 to 2 minutes or until lightly toasted and golden.
• Tip the nuts into a food processor. Add the Parmesan, sun-dried tomatoes and garlic, with pepper to taste. Process until finely chopped.
• With the machine running, gradually add the olive oil through the feeder tube until it has all been incorporated evenly and the ingredients have formed a smooth-looking paste.
• Cook the pasta in a large pan of lightly salted boiling water. Dried pasta will take 10 to 12 minutes, fresh about 3 minutes. Drain well, reserving a little of the water. Tip the pasta into a warmed bowl, add the pesto and a few spoonfuls of the hot water and toss well. Serve immediately garnished with basil and hand round the Parmesan separately.
• Cook's Tip: You can make this pesto up to 2 days in advance and keep it in the refrigerator. Pour a thin film of olive oil over the pesto in a bowl, then cover the bowl tightly with clear film (plastic wrap).

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