Spinach Linguini With Sun Dried Tomatoes And Almonds
Yield: 1 Servings
Posted to rec.food.recipes by Alisa Norvelle on
Feb 15, 1995.

1 pkg fresh spinach linguini (enough for 2)
3 cloves garlic (up to 4)
1/4 tsp salt (up to 1/2)
olive oil
1 small handful slivered, unsalted almonds
1 small handful sun-dried tomatoes
freshly ground pepper
parmesan

Cook the linguini according to package directions. Blanch the sun-dried 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 & pestle. Sauté the garlic & almonds in olive oil. Toss in the linguini & sun-dried 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.