Good as an entrée or served in smaller portions alongside chicken or beef.
Recipe information
Yield
Serves 4
Ingredients
12 ounces fusilli or other spiral-shaped pasta
5 tablespoons olive oil
2/3 cup pine nuts, toasted
2/3 cup chopped drained oil-packed sun-dried tomatoes (about 3 ounces)
1/2 cup chopped fresh parsley
1/2 cup grated Parmesan cheese (about 1 1/2 ounces)
Preparation
Step 1
Cook fusilli pasta in large pot of boiling water until just tender but still firm to bite. Drain pasta well. Heat 3 tablespoons olive oil in heavy large skillet over high heat. Add pasta and fry until beginning to crisp at edges, stirring frequently, about 10 minutes. Transfer pasta to large bowl.
Step 2
Add remaining 2 tablespoons olive oil to same skillet. Add toasted pine nuts and sun-dried tomatoes and stir over high heat until just warmed through, about 1 minute. Pour pine nut mixture over pasta. Add chopped parsley and grated Parmesan cheese and toss to blend. Season to taste with salt and pepper and serve.
