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 (4 oz). |
| 5. Add the cooked linguine (6 oz dry) and toss to coat. |
| 6. Mound the linguine on a plate. |
| 7. Sprinkle the linguine with pine nuts (2 Tbsp). |
| 8. Top with julienned basil, drizzle with olive oil, and add parmesan cheese to taste. |
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