Linguine with Sun Dried Tomato Pesto

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* Exported from MasterCook *

 

Linguine with Sun Dried Tomato Pesto

 

Recipe By :Bon Appetit, July 94

Serving Size : 4 Preparation Time :0:00

Categories : Pasta Vegetarian Main Dishes

 

 

Amount Measure Ingredient -- Preparation Method

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1 cup sun-dried tomatoes -- oil packed

1/2 cup Parmesan cheese

1/4 cup Fresh basil

2 tablespoons Pine nuts -- toasted

3 cloves garlic

3/4 cup Olive oil

3/4 pound Linguine

 

Combine tomatoess, cheese, basil, pine nuts and garlic in a food

processor. With machine running, gradually add olive oil and process

until it forms a smooth paste.

 

Cook linguine in a large pot of boiling, salted water until al

dente. Drain and reserve 1/2 cup of cooking water. Combine 3/4 cup

of the tomato pesto with the reserved cooking liquid in the 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 immediately.

 

 

 

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Per serving: 780 Calories (kcal); 47g Total Fat; (54% calories from

fat); 18g Protein; 72g Carbohydrate; 8mg Cholesterol; 455mg Sodium

Food Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0

Fruit; 8 1/2 Fat; 0 Other Carbohydrates

 

NOTES : can subtitute Romano cheese for Parmasean and 1 tablespoon of

dried basil for fresh. Pesto can be prepared up to 2 weeks ahead and

refrigerated.

 

Nutr. Assoc. : 0 0 0 0 0 0 0