Fettucine with pine nuts, prosciutto and sun-dried tomatoes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Fettucine; fresh |
| 2 | tablespoons | Olive oil |
| ½ | teaspoon | Garlic; chopped |
| 1 | tablespoon | Pine nuts |
| 1 | slice | Prosciutto; julienned |
| 2 | Sun-dried tomatoes; chopped | |
| ½ | cup | Chicken stock |
| 6 | Basil leaves; julienned | |
| 1 | tablespoon | Shaved Parmesan cheese |
| Salt and pepper | ||
| 1 | teaspoon | Butter |
| ½ | teaspoon | Ginger; chopped |
Directions
In a large pot of boiling, salted water cook fettucine until tender, 1½ minutes, drain and set aside.
Heat a saute pan until very hot and add olive oil. Add garlic, pine nuts, prosciutto and sun-dried tomatoes. Saute until pine nuts are golden. Add chicken stock, basil and Parmesan, bring to a boil and reduce liquid by ½. Add noodles and toss well. Season to taste with salt and pepper. Add butter and ginger and toss again. Serve immediately.
Yield: 1 to 2 servings
Posted to recipelu-digest Volume 01 Number 578 by molony <molony@...> on Jan 22, 1998
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