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Sicilian Tomato Pesto With Linguine (Weir)

Sicilian Tomato Pesto With Linguine (Weir) is built on Pine Nuts, Fresh Basil Leaves, Garlic, Extra Virgin Olive Oil, and Freshly Grated Parmigiano Reggiano. Serves 8. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/4 cup
• 4 cup
• 3
• 1/3 cup
• 1 cup
• 1/8 tsp
• 1 1/4 lb

Method (preview)

1. 1

   Heat a skillet over medium- high heat.

2. 2

   Add the pine nuts and cook, stirring constantly, until they turn golden, 3 to 4 minutes.

3. 3

   Remove them from the pan immediately.

4. 4

   Place the basil leaves, garlic, pine nuts and olive oil in a blender or food processor and blend at high speed until smooth.

5. 5

   Stop and scrape down the sides.

6. 6

   Add half of the cheese and the red pepper and pulse a few times to make a thick paste.

7. 7

   Fold in the tomatoes.

8. 8

   Season with salt and pepper.

9. 9

   Bring a large pot of salted water to a boil.

10. 10

    Add the pasta and cook until al dente, 7 to 9 minutes.

11. 11

    Drain, toss with the pesto and serve immediately, sprinkled with the remaining Parmesan.