Imported from Italy early in the decade, sun-dried tomatoes seduced the nation. Two other obsessions were pasta and pesto. All those ingredients combine here in a dish that doesn’t age.
Recipe information
Yield
Makes 4 to 6 servings
Ingredients
Preparation
Step 1
Blend first 5 ingredients in processor until nuts are finely chopped. With machine running, gradually add oil, then 1/2 cup water, blending until almost smooth. Transfer pesto to bowl. Mix in 1/3 cup cheese. Season to taste with salt.
Step 2
Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking water. Return pasta to pot. Add pesto and toss to coat, adding enough reserved water to form thin sauce. Season with salt and pepper. Serve, passing remaining cheese.
