Sicilian Tomato Pesto with 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.