Beyond the Moon -- Linguine with Sun-Dried Tomato Pesto

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* Exported from MasterCook *

 

Linguine with Sun-Dried Tomato Pesto

 

Recipe By :Beyond the Moon Cookbook, Ginny Callan

Serving Size : 6 Preparation Time :0:00

Categories : Beyond the Moon

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 large cloves garlic -- peeled

1 cup drained oil-packed sun-dried tomatoes

1/2 cup pecans

1/4 cup Greek olives -- pitted

3/4 cup finely grated Romano cheese -- (3 ounces)

PLUS extra for garnish

1/2 cup olive oil

pepper

1 1/2 pounds linguine -- (dry)

1/2 cup minced fresh parsley

 

Put a large pot of water on to boil.

Puree the garlic, tomatoes, pecans, olives, 3/4 cup Romano cheese, olive oil,

and pepper to taste in a blender or food processor.

Cook the linguine until al dente, 8 to 10 minutes. Drain well, and transfer to

a serving bowl. Add the pesto and parsley and toss. Garnish with additional

Romano cheese and serve.

 

Typed by Karen C. Greenlee <greenlee

 

Copyright:

" 1996 by Virginia Callan "

 

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Per serving: 764 Calories (kcal); 35g Total Fat; (40% calories from fat); 21g

Protein; 93g Carbohydrate; 15mg Cholesterol; 289mg Sodium

Food Exchanges: 6 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 1448 0 0 1281 0 0 0 0 0