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Rice and Pasta - Tomato-Walnut Pesto

  • 1/2 cup sun-dried tomatoes
  • 1/2 cup boiling water
  • 12 ounces uncooked linguiine
  • 2 cups loosely packed fresh basil leaves
  • 1/4 cup grated Parmesan cheese
  • 1 garlic clove, peeled
  • 1/3 cup reduced-sodium chicken broth
  • 1/4 cup chopped walnuts, toasted
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons olive oil

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.
Submitted By: Lorraine Darocha
Mountain City
Tri-State Growers, Inc.
Number of Servings: 0
Print 3x5 recipe cards
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