Recipes  
Sundried Tomato and Pine Nut Pasta
Sundried Tomato and Pine Nut Pasta
Open in full-screen mode

Sundried Tomato and Pine Nut Pasta

Preparation
15 MIN
Cooking
15 MIN
Servings
4
Share

Ingredients

Preparation

  1. In a bowl, soak the chanterelles in the boiling water for about 30 minutes. Drain and set aside.
  2. In a large saucepan of salted boiling water, cook the pasta until al dente. Keep 125 ml (1/2 cup) of the cooking water aside. Drain the pasta and oil lightly if they have to stand. Set aside.
  3. Meanwhile, in a large skillet, sauté the mushrooms, tomatoes, olives, and garlic in the oil for about 2 minutes. Add the pasta, pine nuts, Parmesan cheese, parsley, and lemon juice. Toss to combine. Adjust the seasoning.
  4. Sprinkle with the Parmesan shavings.

Note

You can substitute the dried mushrooms for fresh. In this case, brown them just before adding the mixture of sundried tomatoes.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.