Linguine With Sun-Dried Tomato Pesto

• 13 cup pine nuts
• 13 cup freshly grated parmesan cheese
• 12 cup sun-dried tomato (in olive oil)
• 1 garlic clove, chopped
• 4 tablespoons olive oil
• 1 packet dried linguine
• ground black pepper
• basil leaves, to garnish
• parmesan cheese, shavings to serve

1. Put the pine nuts in a small non-stick frying pan and toss over a low heat for 1-2 minutes or until the nuts are lightly toasted and golden.
2. Tip the nuts into a food processor.
3. Add the Parmesan, sun-dried tomatoes and garlic, with pepper to taste.
4. Process until finely chopped.
5. With the machine running, gradually add the oil through the feeder tube until it has all been incorporated evenly and the ingredients have formed a smooth paste.
6. Cook pasta according to packet directions, Drain well, reserving a little of the cooking water.
7. Tip the pasta into a warmed bowl, add the pesto and a few spoonfuls of the hot water and toss well.
8. Serve immediately garnished with the basil leaves and Parmesan shavings.

nuts, parmesan cheese, tomato, garlic, olive oil, linguine, ground black pepper, basil, parmesan cheese

Taken from www.food.com/recipe/linguine-with-sun-dried-tomato-pesto-20369 (may not work)