Recipe - Pasta With Pine Nuts And Sun-Dried Tomatoes

BILLS20086
12 ounce Fusilli or other spiral
Shaped pasta
5 tablespoon Olive oil
2/3 cup Pine nuts; toasted
2/3 cup Chopped drained oilpacked
Sundried tomatoes (about
3 ounces)
One half cup Fresh parsley; chopped
One half cup Grated Parmesan cheese
(about 1One half ounces)

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 sundried 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