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Rice and Pasta -
Tomato-Walnut Pesto
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| INGREDIENTS |
- 1/2 cup sun-dried tomatoes
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1/2 cup boiling water
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12 ounces uncooked linguiine
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2 cups loosely packed fresh basil leaves
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1/4 cup grated Parmesan cheese
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1 garlic clove, peeled
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1/3 cup reduced-sodium chicken broth
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1/4 cup chopped walnuts, toasted
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1/4 teaspoon salt
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1/8 teaspoon pepper
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3 tablespoons olive oil
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| INSTRUCTIONS |
Place tomatoes in a small bowl; add boiling water. Cover and let stand for five minutes. Meanwhile, cook linguine according to package directions.
Place the basil, Parmesan cheese, and garlic in a food processor; cover and pulse until chopped. Add the tomatoes with liquid, broth, walnuts, salt, and pepper; cover and process until blended. While processing, gradually add oil in a steady stream.
Drain linguine; toss with pesto. Serve immediately. |
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