Linguine with Sun-dried Tomato Pesto
I got The Pasta Bible as a Christmas gift (and a food processor!) this year and this is the first recipe I've tried out of it. I didn't have pine nuts on hand, and didn't feel like shopping, so I just used walnuts instead. It still turned out pretty good!
1/3 c pine nuts
1/3 c freshly grated Parmesan cheese
1/2 c sun-dried tomatoes in olive oil
1 garlic clove, roughly chopped
4 tbsp olive oil
12 oz linguine
ground black pepper
coarsely shaved Parmesan cheese to serve
basil leaves to garnish
Put the pine nuts in a small non-stick frying pan and toss over low to medium heat for 1 to 2 minutes or until the nuts are lightly toasted. Put nuts in food processor, add the Parmesan, sun-dried tomatoes and garlic, with pepper to taste. Process until finely chopped. With machine running, gradually add the olive oil until it has been throughly incorporated and the ingredients have formed a smooth looking paste.
Cook the pasta according to packet directions. Drain, but reserve a few tbsp of the cooking water. Place pasta into bowl, add the pesto and water. Toss well. Serve immediately garnished with basil leaves.
1/3 c pine nuts
1/3 c freshly grated Parmesan cheese
1/2 c sun-dried tomatoes in olive oil
1 garlic clove, roughly chopped
4 tbsp olive oil
12 oz linguine
ground black pepper
coarsely shaved Parmesan cheese to serve
basil leaves to garnish
Put the pine nuts in a small non-stick frying pan and toss over low to medium heat for 1 to 2 minutes or until the nuts are lightly toasted. Put nuts in food processor, add the Parmesan, sun-dried tomatoes and garlic, with pepper to taste. Process until finely chopped. With machine running, gradually add the olive oil until it has been throughly incorporated and the ingredients have formed a smooth looking paste.
Cook the pasta according to packet directions. Drain, but reserve a few tbsp of the cooking water. Place pasta into bowl, add the pesto and water. Toss well. Serve immediately garnished with basil leaves.
Comments
Post a Comment