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Heres a simple and versatile pesto: It can be stored in the refrigerator for up to two weeks, and a spoonful of it enhances everything from soup to chili. Add three cups of diced cooked chicken to the pasta to make a satisfying main course that serves four. 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. 4 first-course servings Bon App?tit July 1994 Maura Chamberlain: Barrington, Illinois Posted to recipelu-digest by Sandy
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|Serving Size: 1 Serving (390g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 411 (25%)|
|Amt Per Serving||% DV|
|Total Fat 45.7g||61 %|
|Saturated Fat 6.5g||33 %|
|Monounsaturated Fat 30.1g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 0mg||0 %|
|Sodium 22.8mg||1 %|
|Potassium 795.1mg||21 %|
|Total Carbohydrate 257g||76 %|
|Dietary Fiber 11.1g||44 %|
|Sugars, other 245.9g|
|Protein 44.9g||64 %|
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Calories per serving: 1634
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