Sicilian Tomato Pesto with Linguine
Yield
8 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
pine nuts
|
|
| 4 | cups |
basil
fresh |
*
|
| 3 | cloves |
cloves
minced |
*
|
| ⅓ | cup |
olive oil, extra-virgin
|
|
| 1 | cup |
Parmesan cheese
freshly grated |
|
| ⅛ | teaspoon |
red pepper flakes
crushed |
|
| 2 | large |
tomatoes
peeled, seeded, chopped, drained |
|
| 1 | x |
kosher salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 ¼ | pounds |
pasta, linguine
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
pine nuts
|
|
| 946 | ml |
basil
fresh |
*
|
| 3 | cloves |
cloves
minced |
*
|
| 79 | ml |
olive oil, extra-virgin
|
|
| 237 | ml |
Parmesan cheese
freshly grated |
|
| 0.6 | ml |
red pepper flakes
crushed |
|
| 2 | large |
tomatoes
peeled, seeded, chopped, drained |
|
| 1 | x |
kosher salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 567 | g |
pasta, linguine
|
|
Directions
Heat a skillet over medium- high heat.
Add the pine nuts and cook, stirring constantly, until they turn golden, 3 to 4 minutes.
Remove them from the pan immediately.
Place the basil leaves, garlic, pine nuts and olive oil in a blender or food processor and blend at high speed until smooth.
Stop and scrape down the sides.
Add half of the cheese and the red pepper and pulse a few times to make a thick paste.
Fold in the tomatoes.
Season with salt and pepper.
Bring a large pot of salted water to a boil.
Add the pasta and cook until al dente, 7 to 9 minutes.
Drain, toss with the pesto and serve immediately, sprinkled with the remaining Parmesan.
