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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.
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