Guru's Cilantro Lime Pesto Pasta

I forgot how much I loved this recipe until I rediscovered it on my {failed} Wire Whisk site. I loved Guru's when I was at BYU, & I love all things pesto. This recipe makes quite a bit- we typically have a few servings of leftovers.

.
To make the pesto sauce:

1 cup fresh cilantro leaves (do not include stems)
2 1/2 tablespoons extra virgin olive oil
2 tablespoons sliced, toasted almonds
3 tablespoons chopped, fresh garlic
1 1/2 teaspoon lime juice
1/2 cup shredded asiago cheese
1 1/2 teaspoon salt
1/4 cup chicken broth

.

Mix With

.

8 cups linguini pasta, cooked al dente
2 cups cooked, cubed chicken

1 cup sun-dried tomato, sliced julienned

Using a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, 1/2 cup asiago, salt and chicken broth on low speed for 2 minutes. Set aside. In large saucepan combine pasta, cooked chicken and sauce. Heat over medium heat for 2 minutes. Pour into serving bowls. Top with an additional 1/2 cup asiago and sun-dried tomatoes.