This is a really different, and very easy to make recipe. It has some really powerfuleflavor combinations. It will go really well with a nice salad, and some garlic bread. I hope that you enjoy this recipe.
Ingredients you will need:
1 (9-ounce) package refrigerated fresh linguine 3/4 cup oil-packed sun-dried tomato halves, drained
2 Tablespoons of canola oil, or olive oil1/4 cup loosely packed basil leaves 2 tablespoons walnuts 2 tablespoons preshredded fresh Parmesan cheese 1 tablespoon bottled minced garlic 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup (2 ounces) crumbled feta cheese
Cook pasta according to the package directions, Make sure you salt your water well, as it will plavor your pasta, and you will not require as much salt in the end.
Drain pasta through a collander over a bowl, reserving 1 cup cooking liquid.
Do not rinse your pasta, and return the pasta to the pan.
While pasta cooks, place your canola, or olive oil, sun dried tomatoes, fresh basil, walnuts, parmesan cheese, garlic in a food processor; process until finely chopped.
Combine tomato mixture and about half of the reserved 1/2 cup cooking liquid, stirring with a whisk. You may need to add about 1/2 cup of warm tap water if the reserve liquid is too salty.
Add to pasta; toss well to coat. Sprinkle with feta.
Chef Shelley Pogue is a Le Cordon Bleu graduate from The Texas Culinary Academy located in Austin, Texas. Chef Pogue graduated with honors of cum laude with a GPA of 3.71. Shelley went to work for The Hills Fitness Center in Westlake Hills after graduation and stayed the for one year as the Executive Chef. She then left The Hills and went to work for a company Vertical Sales and Marketing, San Ramon, CA. Chef Pogue is currently developing sauces and meal concepts for large retail markets in the US. Chef Pogue lives in Austin, TX, and is also a personal chef and caterer, and also working on developing a recipe and cook book.