• 4servings
  • 808calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB2, B3, B9, B12
MineralsSelenium, Copper, Chromium, Manganese, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient-Preparation Method

  2. 1 pound capellini or linguine

  3. 6 Tablespoons olive oil

  4. 2/3 cup pinon (pine) nuts -- toasted

  5. 2/3 cup sun-dried tomatoes -- oil-packed, drained & chopped

  6. 1/2 cup fresh basil -- chopped

  7. 1/2 cup Parmesan or Romano cheese -- grated

Instructions Jump to Ingredients ↑

  1. Boil pasta in salted water until almost tender, then drain . Heat 3 Tbsp olive oil in large skillet and add pasta, frying about 10 minutes, stirring frequently, Transfer pasta to large bowl and add remaining olive oil to same skillet.Add toasted pinyon nuts and sun-dried tomatoes, stirring over high heat, about 2 minutes. Pour pine nut mixture over pasta. Add chopped basil and grated cheese and toss. Add salt, pepper and serve, adding grated cheese to taste.


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