|
|
|
|
|
Pine Nut and Sun-Dried Tomato Pasta Recipe
|
|
Category |
|
Entrees - Maindishes
|
Sub
Category |
|
Vegetarian
|
Servings |
|
4
|
Preptime |
|
5 mins
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
|
12 ounces pasta (fusilli or rigatoni) cooked al dente and drained well
|
|
5 tablespoons olive oi, divided use
|
|
2/3 cup toasted pine nuts
|
|
2/3 cup oil-packed sun-dried tomatoes, drained and chopped
|
|
1/4 cup chopped fresh parsley
|
|
1/8 cup chopped fresh basil leaves
|
|
1/2 cup grated Parmesan cheese
|
|
Kosher salt and freshly ground black pepper
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
Heat a large, heavy skillet over medium-high heat. Add 3 tablespoons of the olive oil and swirl to coat the pan.
|
|
|
Add the well-drained pasta and stir-fry until pasta begins to brown at the edges. Remove to a large bowl.
|
|
|
To the skillet, add the remaining 2 tablespoons of olive oil. Stir-fry the pine nuts and sun-dried tomatoes for 1 minute.
|
|
|
Add to the pasta along with the parsley, basil, and Parmesan cheese.
|
|
|
Serving
Suggestions |
|
Sprinkle with kosher salt and freshly ground black pepper. Toss to combine and serve immediately.
|
|
Originally Submitted
10/9/2009
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Pine Nut and Sun-Dried Tomato Pasta Recipe recipe to your own private DesktopCookbook.
|