Title: Linguine W/ Sun-Dried Tomato Pesto
Categories: Pasta Main
Yield: 4 Appetizers

1	c	Drained oil-packed sun-dried tomatoes (about 6 oz)
1/2	c	Grated Romano cheese or Parmesan cheese
1/4	c	Chopped fresh basil OR
1	tb	Dried
2	tb	Pine nuts, toasted
3		Garlic cloves
3/4	c	Olive oil
3/4	lb	Linguine pasta

Combine sun-dried tomatoes, Romano cheese, basil, pine nuts and garlic in food processor. With machine running, gradually add olive oil and process until smooth paste forms. (Can be prepared 2 weeks ahead. Cover and refrigerate.)

Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 C cooking liquid. Combine 3/4 C tomato pesto with reserved cooking liquid in 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.

Bon Appetit/July/94 Scanned & edited by Di Pahl &

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