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Print this Recipe    Pinenuts Sundried

Pasta with Pine Nuts and Sun-Dried Tomatoes

12 ounces pasta, fusilli or rigitoni
5 tablespoons olive oil
2/3 cup pine nuts, toasted
2/3 cup sun-dried tomatoes, oil-packed, drained and chopped
1/2 cup fresh parsley, chopped
1/2 cup parmesan cheese, grated

Cook pasta in large pot of boiling salted water until just tender
but still firm to bite. Drain pasta well. Heat 3 tablespoons
olive oil in heavy large skillet over high heat. Add pasta and
fry until beginning to crisp at edges, stirring frequently, about
10 minutes. Transfer pasta to large bowl.

Add remaining 2 tablespoons olive oil to same skillet. Add toasted
pine nuts and sun-dried tomatoes and stir over high heat until
just warmed through, about 1 minute. Pour pine nut mixture over
pasta. Add chopped parsley and grated Parmesan cheese and toss
to blend. Season to taste with salt and pepper and serve.

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