*  Exported from  MasterCook  *

                Sicilian Tomato Pesto With Linguine (Weir)

Recipe By     : Joanne Weir: August 19, 1998 San Francisco Chronicle
Serving Size  : 8    Preparation Time :0:00
Categories    : Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           pine nuts
   4      cups          fresh basil leaves
   3                    garlic cloves -- minced
     1/3  cup           extra virgin olive oil
   1      cup           freshly grated parmigiano-reggiano
     1/8  teaspoon      crushed red pepper flakes
   2      large         ripe red tomatoes -- peeled and seeded
                        chopped and drained
                        coarse salt and freshly ground pepper -- to taste
   1 1/4  pounds        linguine

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. Serves 8.

[PER SERVING: 425 calories, 15 g protein, 58 g carbohydrate, 16 g fat (3 g
saturated), 8 mg cholesterol, 202 mg sodium, 1 g fiber.]


Notes: Recipes from a family run restaurant and market in Palermo, on the
northwestern tip of Sicily. The restaurant was called "Shanghai."

Kitpath@earthlink.net 8/27/98


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