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Linguine with Sun-Dried Tomatoes

Prep Time: 16 min
Cook Time: 26 min
Yield:6

INGREDIENTS:
16 oz pkg linguine
7 oz jar sun-dried tomatoes in oil
1/4 cup pine nuts
3 garlic cloves, minced
1/4 cup extra virgin olive oil
4 oz pkg crumbled feta cheese
2 tbsp thin fresh basil strips
DIRECTIONS:
  1. Preheat linguine according to package directions.

  2. Drain tomatoes, reserving 2 tbsp oil. Cut tomatoes into thin strips.

  3. Heat pine nuts in a large nonstick skillet over medium-low heat, stirring often, 5 minutes or until toasted and fragrant. Remove nuts from skillet.

  4. Increase heat to medium, and saute garlic in 2 tbsp reserved oil and olive oil in skillet 1 minutes or until garlic is fragrant. Stir in tomatoes, and remove from heat.

  5. Toss together tomato mixture, hot cooked pasta, feta cheese, and basil in a large bowl. Sprinkle with toasted pine nuts.

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