1 cup drained oil-packed sun-dried tomatoes (about 6 oz)
1/2 cup grated Romano cheese or Parmesan cheese
1/4 cup chopped fresh basil or 1 Tbs dried
2 Tbs pine nuts, toasted
3 garlic cloves
3/4 cup olive oil
3/4 lb linguine pasta
1) Combine sun-dried tomatoes, Romano cheese, basil, pine nuts and garlic in food processor. With machine running, gradually add olive oil and process until smooth paste forms.
2) Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Combine 3/4 cup tomato pesto with reserved cooking liquid in same pot. Add linguine and toss over medium-high heat to coat, adding more pesto, if desired. Season to taste with salt and pepper and serve.
Review: This was quick and easy. I like that. :) However, it really doesn't make much food. I really like when a recipe gives me two dinners and enough leftovers for two lunches. If this had veggies added to it, it would have stretched it out. However, this has it's own dominating flavor with the sun-dried tomatoes, so I have no clue what veggies would go well with it. I'm totally open to suggestions!
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