Indulge Your

Passion for Pasta!

A bowl full of healthy noodles, dressed up with sun-dried tomatoes, is the perfect solution for a quick dinner. To make it extra-special, pair the dish with Woodbridge Wine.

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Woodbridge Cabernet

Linguini with Sun-Dried Tomato Pesto*

French bread, baguette

* Recipe appears below

LINGUINI WITH SUN-DRIED TOMATO PESTO

Serves 4-6
Ready in 20 minutes

1/2 cup CALIFORNIA SUN DRY® Sun-Dried Tomatoes in oil, drained
or 2/3 cup dry-packed Sun-Dried Tomatoes
2 tsp. CALIFORNIA SUN DRY® Sun-Dried Tomato Garlic
2 tbsp. fresh basil, chopped
1/2 tsp. minced fresh oregano (or 1/4 tsp. dried)
1/4 cup chopped parsley
1/2 cup freshly grated Pecorino cheese, plus more for the table
Salt and red pepper flakes to taste
Olive oil
1 lb. linguini

Finely chop oil-packed tomatoes. (If using dry-packed tomatoes, steep in hot water until soft. Drain, squeeze out excess water, then finely chop.) In a large bowl, combine tomatoes, cheese, parsley, garlic, basil, and oregano. Add 1/4 cup olive oil from oil-packed tomatoes or 1/3 cup olive oil for dry-packed tomatoes. Season with salt and pepper. Set aside.

Cook linguini according to package directions. Stir 1/4 cup of the hot pasta water into the sauce, then drain pasta and add to sauce. Toss well. Garnish with cheese.