Pine Nut Pasta with Sun-Dried Tomatoes

Ingredients

• 12 ounces of pasta – fusilli or rigatoni
• 3 tablespoons of extra virgin olive oil
• 2 tablespoons of extra virgin pine nut oil
• 2/3 cup of pine nuts
• 2/3 cup of sun-dried tomatoes, oil-packed, drained and chopped
• 1/2 cup of fresh parsley, chopped
• 1/2 cup of parmesan cheese, grated

Process

Heat 2 tablespoons of olive oil in a heavy large skillet over high heat. Add pasta and fry until beginning to crisp at edges, stirring frequently, about 10 minutes. Transfer pasta to a large bowl. Add the remaining 1 tablespoon of olive oil to the same skillet. Add pine nuts and sun-dried tomatoes and stir over medium heat until just warmed through. Add extra virgin pine nut oil. Pour pine nut mixture over pasta. Add chopped parsley and grated parmesan cheese and toss to blend. Season to taste with salt and pepper and serve.