Fettucine With Pine Nuts, Prosciutto And Sun-dried Tomato

When you are tempted to any vanity – set the blessed Redeemer before you, consider His example, and ask yourself, “How would Jesus, my Lord and Master, have acted in such a case? Would He have spent His time upon such trifles? Would He have spoken such and such; or done this or the other thing, which I am solicited to do? And shall I give way to that which would be a manifest deviation from His holy example? God forbid!”

John Fawcett

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy			1	Servings

INGREDIENTS

6	oz	Fettucine, fresh
2	T	Olive oil
1/2	t	Garlic, chopped
1	T	Pine nuts
1		Prosciutto, julienned
2		Sun-dried tomatoes, chopped
1/2	c	Chicken stock
6		Basil leaves, julienned
1	T	Shaved Parmesan cheese
		Salt and pepper
1	t	Butter
1/2	t	Ginger, chopped
1 1/2		nutes, drain and set aside.

INSTRUCTIONS

In a large pot of boiling, salted water cook fettucine until tender,
Heat a saute pan until very hot and add olive oil. Add garlic, pine
nuts, prosciutto and sun-dried tomatoes. Saute until pine nuts are
golden. Add chicken stock, basil and Parmesan, bring to a boil and
reduce liquid by 1/2. Add noodles and toss well. Season to taste with
salt and pepper. Add butter and ginger and toss again. Serve
immediately.  Yield: 1 to 2 servings  Posted to recipelu-digest Volume
01 Number 578 by molony  <molony@scsn.net> on Jan 22, 1998

A Message from our Provider:

“We don’t change God’s message — His message changes us.”