Linguine with Sun-Dried Tomato Pesto

1. 1

   Combine sun-dried tomatoes, Romano cheese, basil, pine nuts and garlic in food processor.

2. 2

   With machine running, gradually add olive oil and process until smooth paste forms.

3. 3

   (Can be made prepared 2 weeks ahead.

4. 4

   Cover and refrigerate.)

5. 5

   Cook linguine in large pot of boiling salted water until just tender but still firm to bite.

6. 6

   Drain, reserving 1/2 cup cooking liquid.

7. 7

   Combine 3/4 cup tomato pesto with reserved cooking liquid in same pot.

8. 8

   Add linguine and toss over medium-high heat to coat, adding more pesto, if desired.

9. 9

   Season to taste with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.