Pasta with Pine Nuts and Sun dried Tomatoes
Ingredients
- 12 ounce pasta, fusilli or rigitoni
- 5 tablespoon 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
Instructions
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.