The Freshman Cook: Tomato and Pesto Whole Grain Linguine

This weeks side dish is a simple pasta. It’s healthy. It’s delicious. It can be served hot or at room temperature. It really has no down side!!Oh, it’s also pretty!

Tomato and Pesto Whole Grain Linguine

(adapted from

Whole Grain Linguine

1/2 lb Roma Tomatoes

Salt ~to taste

Ground Pepper~to taste

2 cloves chopped Garlic

4 tablespoons Kraft Italian Five Cheese

4  tablespoons shelled Pistachios

1 teaspoon Dried Basil

10 Leaves Fresh Italian Parsley

1/2 teaspoon dried Oregano

1/2 cup Extra Virgin Olive Oil

 Chop the ends off of the roma tomatoes.

Cut each of the tomatoes in half.

Cut each half into quarters.

Chop each of the quarters.

Put the chopped pieces in a bowl.

Season them with salt and pepper.

Peel the garlic.

Chop the garlic.

I don’t know why I did this because we are putting 

it in the food processor!!?

Drop garlic into food processor.

See what I mean!! I don’t know what I was thinking.

Perhaps the problem is that I wasn’t thinking.!!

Put the cheese in a bowl. 

Add pistachios, basil, parsley, and oregano..

Add everything in the bowl to the food processor.

Pulse, Pulse, Pulse,

until mixed thoroughly.

Add the olive oil while pulsing, until mixed.

Add pulsed mix to tomatoes, and mix well.

Marinate for 30 minutes.

Fill a pan with hot water. Add a teaspoon of oil so the pasta

won’t stick to one another or to the bottom. Bring to a boil.

Add fettuccine noodles and cook for 7-9 minutes.

Drain noodles.

Put noodles on a plate, top with tomato mixture,

and toss lightly.

Top with Italian Five Cheese, and a side of Italian bread.


Thank you for joining me today.

Please join me tomorrow when we will be making

Caramel Apples!!


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