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Ingredientes
- 12 ounce Fusilli or possibly other spiral-
- Â Â Shaped pasta
- 5 Tbsp. Extra virgin olive oil
- 2/3 c. Pine nuts, toasted
- 2/3 c. Minced liquid removed oil-packed
- Â Â Sun-dry tomatoes (about 3 ounces)
- 1/2 c. Fresh parsley, minced
- 1/2 c. Grated Parmesan cheese
- Â Â (about 1-1/2 ounces)
Direcciones
- Cook fusilli pasta in large pot of boiling salted water till just tender but still hard to bite. Drain pasta well. Heat 3 Tbsp. extra virgin olive oil in heavy large skillet over high heat. Add in pasta and fry till beginning to crisp at edges, stirring frequently, about 10 min. Transfer pasta to large bowl. Add in remaining 2 Tbsp. extra virgin olive oil to same skillet. Add in toasted pine nuts and sun-dry tomatoes and stir over high heat till just warmed through, about 1 minute. Pour pine nut mix over pasta. Add in minced parsley and grated Parmesan cheese and toss to blend. Season to taste with salt and pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 4 servings | |
| Calories 639 | |
| Calories from Fat 291 | 46% |
| Total Fat 33.65g | 42% |
| Saturated Fat 5.59g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 211mg | 9% |
| Potassium 365mg | 10% |
| Total Carbs 67.01g | 18% |
| Dietary Fiber 3.7g | 12% |
| Sugars 3.25g | 2% |
| Protein 18.55g | 30% |
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