Spinach linguini with sun dried tomatoes and almonds
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Fresh spinach linguini (enough for 2) |
| 3 | Cloves garlic (up to 4) | |
| ¼ | teaspoon | Salt (up to 1/2) |
| Olive oil | ||
| 1 | small | Handful slivered, unsalted almonds |
| 1 | small | Handful sundried tomatoes |
| Freshly ground pepper | ||
| Parmesan | ||
Directions
Cook the linguini according to package directions. Blanch the sundried tomatoes to soften & help get rid of some of the salt. Slice them in halves or quarters. Pound the garlic with the salt in a mortar & pestal. Saute the garlic & almonds in olive oil. Toss in the linguini & sundried tomatoes.
Just heat them through. Add freshly ground pepper to taste & serve with a bit of parmesan on top, if desired.
Great with a caesar salad, bread & glass of red wine.
Posted to rec.food.recipes by Alisa Norvelle <NORVELLE@...> on Feb 15, 1995.
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