Tomato-Walnut Pesto On Linguine

• 1/2 cup sun-dried tomatoes (not packed in oil)
• 1/2 cup boiling water
• 12 ounces uncooked linguine
• 2 cups loosely packed basil leaves
• 1/4 cup grated Parmesan cheese
• 1 garlic clove, peeled
• 1/3 cup reduced-sodium chicken broth
• 1/4 cup chopped walnuts, toasted
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3 tablespoons olive oil

1. Place the tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes. Meanwhile, cook linguine according to package directions.
2. Place the basil, Parmesan cheese and garlic in a food processor; cover and pulse until chopped. Add the tomatoes with liquid, broth, walnuts, salt and pepper; cover and process until blended. While processing, gradually add oil in a steady stream.
3. Drain linguine; toss with pesto. Serve immediately.

tomatoes, boiling water, linguine, basil, parmesan cheese, garlic, chicken broth, walnuts, salt, pepper, olive oil

Taken from www.tasteofhome.com/recipes/tomato-walnut-pesto-on-linguine/ (may not work)