Tomato-Walnut Pesto on Linguine Recipe

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Tomato-Walnut Pesto on Linguine Recipe
Tomato-Walnut Pesto on Linguine Recipe photo by Taste of Home
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Tomato-Walnut Pesto on Linguine Recipe

Read Reviews
5 5 2
Publisher Photo
Our Test Kitchen uses sun-dried tomatoes to make this tangy alternative to traditional pesto. Walnuts lend an appealing nutty flavor to this stand-out dish.
Recommended: Fresh Basil Recipes
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 cup sun-dried tomatoes (not packed in oil)
  • 1/2 cup boiling water
  • 12 ounces uncooked linguine
  • 2 cups loosely packed basil leaves
  • 1/4 cup grated Parmesan cheese
  • 1 garlic clove, peeled
  • 1/3 cup reduced-sodium chicken broth
  • 1/4 cup chopped walnuts, toasted
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons olive oil

Directions

Place the tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes. Meanwhile, cook linguine according to package directions.
Place the basil, Parmesan cheese and garlic in a food processor; cover and pulse until chopped. Add the tomatoes with liquid, broth, walnuts, salt and pepper; cover and process until blended. While processing, gradually add oil in a steady stream.
Drain linguine; toss with pesto. Serve immediately. Yield: 8 servings.
Originally published as Tomato-Walnut Pesto on Linguine in Healthy Cooking April/May 2008, p50

Nutritional Facts

3/4 cup: 244 calories, 9g fat (2g saturated fat), 2mg cholesterol, 212mg sodium, 33g carbohydrate (2g sugars, 3g fiber), 7g protein.

  • 1/2 cup sun-dried tomatoes (not packed in oil)
  • 1/2 cup boiling water
  • 12 ounces uncooked linguine
  • 2 cups loosely packed basil leaves
  • 1/4 cup grated Parmesan cheese
  • 1 garlic clove, peeled
  • 1/3 cup reduced-sodium chicken broth
  • 1/4 cup chopped walnuts, toasted
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons olive oil
  1. Place the tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes. Meanwhile, cook linguine according to package directions.
  2. Place the basil, Parmesan cheese and garlic in a food processor; cover and pulse until chopped. Add the tomatoes with liquid, broth, walnuts, salt and pepper; cover and process until blended. While processing, gradually add oil in a steady stream.
  3. Drain linguine; toss with pesto. Serve immediately. Yield: 8 servings.
Originally published as Tomato-Walnut Pesto on Linguine in Healthy Cooking April/May 2008, p50

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Reviews forTomato-Walnut Pesto on Linguine

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MY REVIEW
kitzer User ID: 4188178 100152
Reviewed Aug. 29, 2012

"OH MY!!! I cannot wait to try this!!

My Basil told me to try something different, and this is it!! (lol)
Sorry, but I'm going to dump the walnuts and go for some other nut or totally without...
Because - "Sometimes you feel like a nut,
Sometimes you don't!"
"Never Fry Bacon in the Nude""

MY REVIEW
[email protected] User ID: 533788 108950
Reviewed Aug. 5, 2010

"Different and tasty. We liked the color and walnuts added great flavor. The chicken broth is a super low calorie replacement for straight olive oil. This recipe is a keeper!"

MY REVIEW
dsm User ID: 3208899 169624
Reviewed Jun. 14, 2010

"I have made this several times after finding the recipe on-line last year while looking for a way to use my homegrown basil. Everyone in the family loves it, even the young grandchildren."

MY REVIEW
Pinstripes User ID: 3468767 134266
Reviewed Oct. 10, 2008

"Fantastic! This is a really outstanding dish."

MY REVIEW
mtbike40 User ID: 3334594 100148
Reviewed Aug. 15, 2008

"We thought that this was a good recipe, yet very different with the tomato base to the pesto. Our 9 year old even wanted more."

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