See Also: Linguini with Sun-Dried Tomato Pesto(recipes)
Sun-Dried Tomato Pesto(recipes)
Sun-Dried Tomato Scones(recipes)
Sun-Dried Tomato Vinaigrette(recipes)
Sun-Dried Tomato & Basil Vinaigrette(recipes)
Sun-Dried Tomato and Basil Bread(recipes)
Sun-Dried Tomato Pizza Snack Mix(recipes)
Sun-Dried Tomato Wraps with Fried Chicken(recipes)
Feta, olive and sun-dried tomato scones(recipes)
Ravioli with Tomato Pesto(recipes)

Liebermann, Max (sh) and Linguini with Sun-Dried Tomato Pesto (recipes)


Liebermann, Max (sh)




born July 20, 1847, Berlin, Prussia
died Feb. 8, 1935, Berlin, Ger.

German painter and etcher.

The realism and simplicity of his first exhibited painting, Women Plucking Geese (1872), were in striking contrast to the Romantic, idealized Art then in vogue. In the summer of 1873 he lived in Barbizon, where he became acquainted with the Barbizon school of painters; as a result of their influence, he brightened his palette and helped initiate the German school of Impressionism. In the 1880s he found his subjects in the orphanages and asylums for the old in Amsterdam and among the peasants and urban labourers of Germany and The Netherlands. As a supporter of such academically unpopular styles as Impressionism and Art Nouveau, he founded the Berlin Sezession (1899) but later became president of the conservative Berlin Academy.


Linguini with Sun-Dried Tomato Pesto (recipes)


Linguini with Sun-Dried Tomato Pesto

Yield: Makes 8 side-dish servings

The sundried tomato pesto can be covered and refrigerated up to 3 weeks. It can also be used as a wonderful seasoning addition to soups and salad dressings. Yellow sundried tomatoes are now available–you may want to try them!





Ingredients:



1/2cup sun-dried tomatoes

1/2cup loosely packed fresh basil leaves

2tablespoons olive oil

1-1/2tablespoons grated Parmesan cheese

1teaspoon dried oregano

1clove garlic, minced

8ounces linguini or angel hair pasta, cooked and kept warm









Preparation:





1.Combine sun-dried tomatoes with 1/2 cup hot water in small bowl; soak 3 to 5 minutes or until tomatoes are soft and pliable. Drain; reserve liquid.2.Combine tomatoes, basil, oil, cheese, oregano and garlic in Food processor or blender. Process, adding enough reserved liquid, until mixture is of medium to thick sauce consistency. Spoon over pasta and toss to coat; serve immediately.









Nutritional Information:







Serving Size:







Sodium

93 mg







Protein

5 g







Carbohydrate

24 g







Cholesterol

1 mg







Saturated Fat

1 g







Total Fat

4 g







Calories from Fat

25 %







Calories

155









Dietary Exchange:







Vegetable

1







Starch

3







Fat

1/2