Linguine With Sun-Dried Tomato Pesto

This vibrant linguine dish features a robust sun-dried tomato pesto that delivers intense umami and tangy notes in every bite. The pesto is blended from oil-packed sun-dried tomatoes, toasted pine nuts, garlic, and fresh basil, creating a creamy, emulsified sauce that clings beautifully to the pasta. Unlike traditional green pesto, this version offers a deeper, sweeter flavor profile that is both sophisticated and comforting. It pairs perfectly with the chewy texture of al dente linguine, making it an ideal choice for a quick weeknight dinner or a light summer meal. The dish is easily customizable with your choice of cheese and can be prepared ahead of time, allowing the flavors to meld further before serving.

Cooking Method: Boiling

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 530.4

Dietary: Vegetarian

Description

This vibrant linguine dish features a robust sun-dried tomato pesto that delivers intense umami and tangy notes in every bite. The pesto is blended from oil-packed sun-dried tomatoes, toasted pine nuts, garlic, and fresh basil, creating a creamy, emulsified sauce that clings beautifully to the pasta. Unlike traditional green pesto, this version offers a deeper, sweeter flavor profile that is both sophisticated and comforting. It pairs perfectly with the chewy texture of al dente linguine, making it an ideal choice for a quick weeknight dinner or a light summer meal. The dish is easily customizable with your choice of cheese and can be prepared ahead of time, allowing the flavors to meld further before serving.

Ingredients

1 cup Drained oil-packed sun-dried tomatoes
0.5 cup Grated Romano cheese or Parmesan cheese
0.25 cup Chopped fresh basil OR 1 tbsp dried basil
2 tbsp Pine nuts, toasted
3 cloves Garlic
0.75 cup Olive oil
0.75 lb Linguine pasta

Directions

1
Combine sun-dried tomatoes, Romano cheese, basil, pine nuts, and garlic in a food processor.
2
With the machine running, gradually add olive oil and process until a smooth paste forms.
3
Cook linguine in a large pot of boiling salted water until just tender but still firm to the bite.
4
Drain the pasta, reserving 1/2 cup of the starchy cooking liquid.
5
Return the drained linguine to the pot off the heat.
6
Add 3/4 cup of the prepared tomato pesto and the reserved cooking liquid to the pot.
7
Toss vigorously over medium-high heat until the pasta is evenly coated and the sauce is creamy.
8
Season to taste with additional salt and pepper, adding more pesto if desired.
9
Serve immediately while hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 530.4kcal

% Daily Value *
Total Fat 60.0g93%
Saturated Fat 9.0g45%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The pesto can be prepared up to 2 weeks in advance. Cover tightly and refrigerate. Bring to room temperature before using.

For a vegan version, omit the cheese or use a nutritional yeast substitute.

Toasting the pine nuts enhances their flavor. Spread them on a dry skillet over medium heat for 2-3 minutes until golden and fragrant.

Keywords: linguine, sun-dried tomatoes, pesto, italian pasta, pine nuts, garlic, basil, olive oil, romano cheese, parmesan cheese, weeknight dinner, easy pasta, vegetarian, bon appetit, tomato sauce, quick meal

Read it online: https://www.chefs-mate.com/recipe/linguine-with-sun-dried-tomato-pesto-bon-appetit/

Linguine With Sun-Dried Tomato Pesto – Bon Appetit

Nutrition Facts