Tonights Dinner

[Guest guest]

This was tonights dinner. It came out great (altho' DH wasn't too

thrilled). If you don't want to use the parmesan for fat reasons, don't.

But it adds a nice taste. If you are doing it for ethical reasons, I

understand (I used to be just like that).

 

* Exported from MasterCook *

 

Linguine with Sun-Dried Tomato Pesto

 

Recipe By : Bon Appetit, September 1999, p. 220

Serving Size : 6 Preparation Time :0:00

Categories : Pasta Tomatoes

Vegetarian Days

 

Amount Measure Ingredient -- Preparation Method

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

1/2 cup fresh basil leaves -- packed

1/4 cup slivered almonds -- blanched & toasted

1/4 cup oil-packed sun-dried tomatoes -- drained*

1 clove garlic

1/8 tsp crushed red pepper flakes

1/4 cup extra-virgin olive oil

1/2 cup water

2/3 cup Parmesan cheese -- grated

1 lb linguine

 

Blend first 5 ingredients in processor until nuts are finely chopped.

With machine running, gradually add oil, then 1/2 cup water, blending

until almost smooth. Transfer pesto to bowl. Mix in 1/3 cup cheese.

Season to taste with salt.

 

Cook linguine in large pot of boiling salted water until just tender but

still firm to bite, stirring occasionally. Drain, reserving 1 cup

cooking water. Return pasta to pot. Add pesto and toss to coat, adding

enough reserved water to form thin sauce. Season with salt and pepper.

Serve, passing remaining cheese.

 

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

 

NOTES : * I used dried sun-dried tomatoes, not the oil-packed kind. I

rehydrated them, drained them and set them aside until I was ready to

make the pesto sauce.

 

I thinned out the sauce (as recipe requested) but did not like it so

thin. I added some more cheese to thicken it up a bit.

 

Served with warm breadsticks.

 

RisaG