In this recipe, sun-dried tomatoes add a bit of a kick to traditional pesto sauce. Most of the preparation for this dish is in making the sauce, but you can save yourself time later by making more than you need and refrigerating the rest; it'll keep for up to two weeks. Also, be sure to read up on how to properly toast pine nuts, since that can be tricky. Bon Appétit has an excellent how-to guide.
- 1 cup drained oil-packed sun-dried tomatoes (about 6 ounces)
- 1/2 cup grated Romano or Parmesan cheese
- 1/4 cup chopped fresh basil, or 1 tablespoon dried
- 2 tablespoons pine nuts, toasted
- 3 garlic cloves
- 3/4 cup olive oil
- 3/4 pound linguine
- 3 cups diced cooked chicken (if desired)
- In a food processor, combine sun-dried tomatoes, cheese, basil, pine nuts and garlic. Gradually add olive oil to the mixture and continue processing until a smooth paste forms.
- Cook the linguine in a large pot of boiling salt water until al dente. Drain the pasta, and keep one-half of the cooking liquid. Add to this liquid a three-quarter cup of the pesto.
- Add the linguine and toss over medium-high heat until the pasta is coated; add more pesto, if needed. Season with salt and pepper to taste. For extra protein, add chopped chicken when you combine the pasta and pesto.