a little of each

A family's cookbook

Red Pesto Linguine March 29, 2013

Filed under: Pasta and Grains — alittlemoreofeach @ 2:17 pm
Tags: , , , ,

 

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.

Ingredients

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

Directions

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.

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