*  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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