Tomato Walnut Linguine

Tomato Walnut Linguine

1/2 cup sun-dried tomatoes (not in oil)
1/2 cup boiling water
2 cups fresh basil leaves, loosely packed
1/4 cup parmesan cheese
1 clove garlic
1/3 cup chicken broth
1/4 cup chopped walnuts, toasted
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons olive oil
12 ounces linguine
4 ounces goat cheese, chevre

Pour the boiling water over the tomatoes; cover and let sit for 5 minutes.
Put the basil, parmesan cheese, garlic, chicken broth, walnuts and salt and pepper in a food processor. Pulse to combine then stream in the olive oil until you have a chunky-smooth consistency.

Cook the linguine according to package directions. Drain then return to pot. Drain the tomatoes, add to the pasta along with the pesto and toss to combine. Divide among 4 warm serving plates and crumble the goat cheese over each serving.