A simple and light italian pasta dish with classic ingredients.
20 minutes, 2 servings
| 1 Tbsp. | Olive oil |
| 6 oz dry | Linguine pasta, cooked al dente |
| 1 Tbsp. | Minced garlic |
| 2 Tbsp. | Pine nuts (optionally roasted for a few minutes in a sautee pan) |
| 2 Tbsp. | Butter |
| to taste | Julienned fresh basil (Dried is not ideal for this recipe) |
| 2 Tbsp. | White wine |
| to taste | Grated parmesan cheese |
| 4 oz. | Julienned sun dried tomatoes in olive oil. |
| 1. Heat the olive oil (1 tbsp.) and garlic (1 tbsp.) in a saucepan. |
| 2. Add the butter (2 tbsp) to the olive oil. |
| 3. Melt the butter. |
| 4. Add the white wine (2 tbsp) and sun-dried tomatoes (2 tbsp). |
| 5. Add the cooked linguine (2 cups) and toss to coat. |
| 6. Mound the linguine on a plate. |
| 7. Sprinkle the linguine with pine nuts (2 tbsp). © FirstPageRecipes.com |
| 8. Top with julienned basil, drizzle of olive oil, and parmesan cheese. |
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