Linguine with Sun-Dried Tomato Pesto

• 1 cup drained oil-packed sun-dried tomatoes (about 6 ounces)
• 1/2 cup grated Romano cheese 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 pasta

1. Combine sun-dried tomatoes, Romano cheese, basil, pine nuts and garlic in food processor.
2. With machine running, gradually add olive oil and process until smooth paste forms.
3. (Can be made prepared 2 weeks ahead.
4. Cover and refrigerate.)
5. Cook linguine in large pot of boiling salted water until just tender but still firm to bite.
6. Drain, reserving 1/2 cup cooking liquid.
7. Combine 3/4 cup tomato pesto with reserved cooking liquid in same pot.
8. Add linguine and toss over medium-high heat to coat, adding more pesto, if desired.
9. Season to taste with salt and pepper and serve.

drained oil, romano cheese, fresh basil, pine nuts, garlic, olive oil, linguine pasta

Taken from www.epicurious.com/recipes/food/views/linguine-with-sun-dried-tomato-pesto-2132 (may not work)