Linguine with Sundried Tomatoes and Walnuts Pesto

Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

40 leaves fresh basil
6 walnut pieces
30 ml (2 tbsp) toasted pine nuts
30 ml (2 tbsp) Parmesan cheese, grated
18 sundried tomatoes in olive oil
2 garlic cloves
Salt and freshly ground pepper, to taste
180 ml (3/4 cup) extra-virgin olive oil
450 g (1 lb) linguine
120 g (1 cup) cheddar cheese, cut in small cubes
Walnut pieces, pine nuts, basil leaves, for garnish

Directions

  1. Set aside some fresh basil leaves, walnuts and pine nuts for the garnish.
  2. In a food processor, purée the remaining basil, walnuts and pine nuts, Parmesan, sundried tomatoes and garlic. Season with salt and pepper.
  3. With motor running, pour olive oil in a thin stream through the feed tube and process until the pesto is smooth.
  4. In a large pot, cook the pasta in boiling salted water until al dente. Drain pasta, reserving 2 or 3 spoonfuls of the cooking water.
  5. In a large bowl, toss the drained pasta with the pesto and reserved cooking water.
  6. Arrange the pasta on 4 plates. Sprinkle with cubes of cheddar cheese and garnish with basil leaves, walnuts and toasted pine nuts.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2329

Linguine with Sundried Tomatoes and Walnuts Pesto
Linguine with Sundried Tomatoes and Walnuts Pesto