Linguine With Sun-Dried Tomato Pesto

1. 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. 2

   Tip the nuts into a food processor.

3. 3

   Add the Parmesan, sun-dried tomatoes and garlic, with pepper to taste.

4. 4

   Process until finely chopped.

5. 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. 6

   Cook pasta according to packet directions, Drain well, reserving a little of the cooking water.

7. 7

   Tip the pasta into a warmed bowl, add the pesto and a few spoonfuls of the hot water and toss well.

8. 8

   Serve immediately garnished with the basil leaves and Parmesan shavings.

* Per serving · 4 servings · Values may vary.

No additional tips available.