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Linguine with Sun Dried Tomato Pesto
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1
Reviews
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By:
Ashton Jones
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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.
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INGREDIENTS
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1/3 cup pine nuts
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1/3 cup freshly grated Parmesan cheese
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1/2 cup sun-dried tomatoes in olive oil
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1 garlic clove, roughly chopped
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4 tbsp olive oil
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12 oz. fresh or dried linguine
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ground black pepper
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coarsely shaved Parmesan cheese, to serve
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basil leaves, to garnish
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DIRECTIONS
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1:
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.
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2:
Tip the nuts into a food processor. Add the Parmesan, sun-dried tomatoes and garlic, with pepper to taste. Process until finely chopped.
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3:
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.
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4:
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 peste 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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