Linguine with Goat Cheese and Fennel
By Lv2Cook
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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)
Details
Servings 1
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
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