LINGUINE WITH SUN-DRIED TOMATO PESTO

Linguine with Sun-Dried Tomato Pesto image

Yield Makes 4 to 6 servings

Number Of Ingredients 9

1/2 cup (packed) fresh basil leaves
1/4 cup blanched slivered almonds, toasted
1/4 cup drained oil-packed sun-dried tomatoes
1 garlic clove
1/8 teaspoon dried crushed red pepper
1/4 cup extra-virgin olive oil
1/2 cup water
2/3 cup grated Parmesan cheese
1 pound linguine

Steps:

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.
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.