Ingredients

• 1 cup drained oil-packed sun-dried tomatoes (about 6 ounces)
• 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 linguine pasta

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Instructions

1. 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.)
2. 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.