Linguine with Sun-Dried Tomato Pesto

4.2(33)

Imported from Italy early in the decade, sun-dried tomatoes seduced the nation. Two other obsessions were pasta and pesto. All those ingredients combine here in a dish that doesn’t age.

by Epicurious·published 2004-08-20

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Servings

(4–6)

Total time

—

Calories / serving

—

Ingredients (9)

serves

1/2 cup (packed) fresh basil leavesbasil
1/4 cup blanched slivered almonds, toastedslivered-almonds
1/4 cup drained oil-packed sun-dried tomatoestomato
1 garlic clovegarlic
1/8 teaspoon dried crushed red pepperbell-pepper
1/4 cup extra-virgin olive oilolive-oil
1/2 cup waterwater
2/3 cup grated Parmesan cheeseparmesan
1 pound linguinelinguine

Instructions (2 steps)

01Blend first 5 ingredients in processor until nuts are finely chopped. With machine running, gradually add oil, then 1/2 cup water, blending until almost smooth. Transfer pesto to bowl. Mix in 1/3 cup cheese. Season to taste with salt.
02Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking water. Return pasta to pot. Add pesto and toss to coat, adding enough reserved water to form thin sauce. Season with salt and pepper. Serve, passing remaining cheese.

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