Linguine with Sun-Dried Tomatoes

By 12_34

Ingredients

• 1 (16 oz.) package linguine
• 1 (7 oz.) jar sun-dried tomatoes
• 1/4 c. pine nuts
• 3 garlic cloves, minced
• 1/4 c. extra-virgin olive oil
• 1 (4 oz. ) package crumbled feta cheese
• 2 TBSP. thin fresh basil strips

Details

Servings 6

Preparation

Step 1

1. Prepare linguine according to package directions.

2. Drain tomatoes, reserving 2 TBSP. oil. Cut tomatoes into thin strips.

3. Heat pinenuts in a large nonstick skillet over medium-low heat, stirring often, 5 minutes or until toasted and fragrant. Remove nuts from skillet.

4. Increase heat to medium, and saute' garlic in 2 TBSP. reserved oil and olive oil in a skillet 1 minute or until garlic is fragrant. Stir in tomatoes, and remove from heat.

5. Toss together tomato mixture, hot cooked pasta, feta cheese, and basil in a large bowl. Sprinkle with toasted pine nuts.