VEGAN: Linguine With Tomato-Pesto Sauce

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* Exported from MasterCook *

 

Linguine With Tomato-Pesto Sauce

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 110

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 cups packed fresh basil leaves

1/4 cup pine nuts -- toasted

(see Toasting Nuts recipe)

1/4 cup extra-virgin olive oil

4 large garlic clove -- finely chopped

1/2 teaspoon coarse salt

1 pinch cayenne -- to taste, optional

Freshly ground black pepper -- to taste

12 ounces linguine

1 pound vine-ripened tomatoes -- peeled

seeded and chopped

 

MAKES 4 TO 6 MAIN-COURSE OR 8 PASTA-COURSE SERVINGS

 

Unlike the original pesto from Liguria, Sicilian basil sauce is typically

tossed with fresh tomatoes - perhaps because Sicilian cooks can't bear to

see these soul mates far apart. To liven up the union, a pinch of cayenne

is often added, as well. As this is virtually an uncooked sauce,

impeccably fresh ingredients are a must.

 

Place the basil, pine nuts, oil, garlic, salt, cayenne (if using), and

pepper in a food processor fitted with the metal blade or in a

blender. Process or blend until smooth and well combined. Set aside.

 

Meanwhile, cook the pasta according to package directions until al dente;

drain well. Transfer to a large bowl and immediately add the basil mixture

and tomatoes; toss well to combine. Serve at once.

 

PER MAIN-COURSE SERVING Calories 533 - Protein 16g - Total Fat 21g -

Saturated Fat 3g - Cholesterol 0mg - Carbohydrate 74g - Dietary Fiber 4g -

Sodium 254mg

 

 

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