Linguine with Sun-Dried Tomato Pesto

1. 1

   Blend first 5 ingredients in processor until nuts are finely chopped.

2. 2

   With machine running, gradually add oil, then 1/2 cup water, blending until almost smooth.

3. 3

   Transfer pesto to bowl.

4. 4

   Mix in 1/3 cup cheese.

5. 5

   Season to taste with salt.

6. 6

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

7. 7

   Drain, reserving 1 cup cooking water.

8. 8

   Return pasta to pot.

9. 9

   Add pesto and toss to coat, adding enough reserved water to form thin sauce.

10. 10

    Season with salt and pepper.

11. 11

    Serve, passing remaining cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.