This pesto-style sauce is made with sun-dried tomatoes and chicken broth, creating an intense tomato flavor. Italian parsley substitutes for basil, the traditional herb used in pesto. The pesto can be made up to a week ahead of time and refrigerated or frozen for longer storage. Serves four.
8 oz linguine
3 large garlic cloves
1 ½ cups oil-packed sun-dried tomatoes, well drained
1 ½ cups reduced-sodium chicken broth
1 Tbl extra-virgin olive oil
¼ cup chopped fresh Italian parsley
¼ tsp salt
¼ tsp freshly ground pepper
½ cup (2 oz) freshly shredded Asiago or Parmesan cheese
Cook linguine according to package directions. Meanwhile, chop garlic in food processor until finely minced. Add tomatoes; process until finely chopped. While processor is running, slowly add broth; blend until mixture is pureed. Heat oil in medium saucepan over medium heat until hot. Add tomato mixture; cook 3 to 4 minutes or until hot, stirring frequently. Stir in parsley, salt and pepper. Drain linguine, reserving ½ cup cooking water. Add reserved water to tomato mixture. In large bowl, toss linguine with tomato mixture. Place on serving platter; sprinkle with cheese. If desired, serve with additional cheese.