Linguine with Goat Cheese and Fennel

By Lv2Cook

Ingredients

• 1 cup boiling water
• 1/4 cup sun-dried tomatoes packed without oil
• 1/4 cup chopped fresh flat-leaf parsley
• 3 tablespoons chopped fresh basil
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 3 ounces goat cheese crumbled
• 5 cups hot cooked linguine (about 10 ounces uncooked pasta)
• 1 cup thinly sliced fennel bulb (about 1 small bulb)

Preparation

Step 1

Combine boiling water and sun-dried tomatoes in a bowl; let stand 15 minutes. Drain and chop.

Combine tomatoes, parsley, basil, oil, juice, and cheese in a large bowl. Add linguine and fennel; toss well.

Serving Size: 1 1/2 cups