Linguine with Sun-Dried Tomato Pesto
Serving Size:Yields 4-first course servings
1 cup (about 6 ounces) oil-packed sun-dried tomatoes
1/2 cup grated Romano cheese or Parmesan cheese
1/4 cup chopped fresh basil or 1 Tablespoon dried
2 Tablespoons pine nuts, toasted
3 garlic cloves
3/4 cup olive oil
3/4 pound Brennan's Linguine
The pesto for this dish is very versatile. Store in your refrigerator for up to two weeks, and a spoonful of it enhances soup, sandwiches and dips. You can add diced cooked chicken to make this a main course meal.
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 tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Combine 3/4 cup tomato pesto with reserved cooking liquid 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.