Linguini with Sun-Dried Tomato Pesto
The sundried tomato pesto can be covered and refrigerated up to 3 weeks. It can also be used as a wonderful seasoning addition to soups and salad dressings. Yellow sundried tomatoes are now available–you may want to try them!
Makes 8 side-dish servings
|1/2||cup sun-dried tomatoes|
|1/2||cup loosely packed fresh basil leaves|
|2||tablespoons olive oil|
|1-1/2||tablespoons grated Parmesan cheese|
|1||teaspoon dried oregano|
|1||clove garlic, minced|
|8||ounces linguini or angel hair pasta, cooked and kept warm|
- Combine sun-dried tomatoes with 1/2 cup hot water in small bowl; soak 3 to 5 minutes or until tomatoes are soft and pliable. Drain; reserve liquid.
- Combine tomatoes, basil, oil, cheese, oregano and garlic in food processor or blender. Process, adding enough reserved liquid, until mixture is of medium to thick sauce consistency. Spoon over pasta and toss to coat; serve immediately.
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||25 %|
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