| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Pasta, Sun-dried, Nw, Bon appetit |
4 |
Servings |
INGREDIENTS
| 12 |
oz |
Fusilli or other spiral- |
|
|
Shaped pasta |
| 5 |
tb |
Olive oil |
| 2/3 |
c |
Pine nuts; toasted |
| 2/3 |
c |
Chopped drained oil-packed |
|
|
Sun-dried tomatoes (about |
|
|
3 ounces) |
| 1/2 |
c |
Fresh parsley; chopped |
| 1/2 |
c |
Grated Parmesan cheese |
|
|
(about 1-1/2 ounces) |
INSTRUCTIONS
BILLS20086
Cook fusilli 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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