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Brennans Market

Brennan's Market

Wisconsin's Premier Market for Outstanding Flavor!

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Linguine with Sun-Dried Tomato Pesto

Serving Size:Yields 4-first course servings


  • 1 cup (about 6 ounces) oil-packed sun-dried tomatoes
  • 1/2 cup grated Romano cheese or Parmesan cheese
  • 1/4 cup chopped fresh basil or 1 Tablespoon dried
  • 2 Tablespoons pine nuts, toasted
  • 3 garlic cloves
  • 3/4 cup olive oil
  • 3/4 pound Brennan's Linguine



The pesto for this dish is very versatile. Store in your refrigerator for up to two weeks, and a spoonful of it enhances soup, sandwiches and dips. You can add diced cooked chicken to make this a main course meal.


Combine sun-dried tomatoes, Romano cheese, basil, pine nuts and garlic in food processor. With machine running, gradually add olive oil and process until smooth paste forms. (Can be made prepared 2 weeks ahead. Cover and refrigerate.) 

Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Combine 3/4 cup tomato pesto with reserved cooking liquid in same pot. Add linguine and toss over medium-high heat to coat, adding more pesto, if desired. Season to taste with salt and pepper and serve. 

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