- 1 cup [250 mL] dried tomatoes, preserved in oil
- 1/2 cup [125 mL] chicken broth
- 1/4 cup [60 g] grated fresh Parmesan cheese
- 1/4 cup [60 mL] olive oil
- 2 cloves garlic, finely chopped
- 3/4 pound [340 g] spaghettini noodles
- 2 green onions, finely chopped
- 1/3 cup [80 mL] toasted pine nuts
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- Using a food processor, mix together dried tomatoes, chicken broth, grated Parmesan cheese, olive oil and chopped garlic; set aside.
- Boil pasta noodles into salted boiling water until 'al dente'; drain.
- Mix together warm pasta noodles, dried tomatoes mixture, and chopped green onions.
- Serve immediately, garnished with toasted pine nuts
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