So this dish is a bit of a trip down memory lane for me. This is the recipe one of my good friends Annie Frasier’s mom, Nancy, used to make for our Cross Country team at our pre-race pasta parties. I always looked forward to pasta parties at Annie’s house because that meant pasta. This pasta.
So this week is dedicated to Nancy Frasier and her special pasta. This dish is easy to make and super delicious. It’s great for a dinner party or just a casual dinner at home. Full of sun-dried tomato and pine nutty goodness, this is seriously one of my favorite pasta recipes ever.
You’ll want to make this as soon as you read it and I promise if you do, you won’t be disappointed! Whether you’re carbo-loading for a race or just want a yummy pasta dinner, this one’s a winner.
LINGUINE WITH SUN-DRIED TOMATOES
1 (16 oz.) package linguine
1 (7-oz.) jar sun-dried tomatoes in oil
¼ cup pine nuts
3 garlic cloves, minced
¼ cup extra virgin olive oil
1 (4-oz.) package crumbled feta cheese
2 Tbsp. thin fresh basil strips
Prepare linguine according to package instructions
Drain tomatoes, reserving 2 Tbsp. oil. Cut tomatoes into thin strips
Hear pine nuts in a large nonstick skillet over medium-low hear, stirring often, 5 minutes or until toasted and fragrant. Remove nuts from skillet
Increase heat to medium, and sauté garlic in 2 Tbsp. reserved oil and olive oil in skillet 1 minute or until garlic is fragrant. Stir in tomatoes and remove from heat.
Toss together tomato mixture, hot cooked pasta, feat cheese and basil in a large bowl. Sprinkle with pine nuts.
Recipe from Susan Loenard