Fourth of july fettucine
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Pine nuts |
| ½ | cup | Butter |
| 1 | Chopped onion | |
| 8 | Cloves of garlic | |
| 8 | Fresh shiitake mushrooms; stems removed; sliced | |
| ⅓ | cup | Sun-dried tomatoes cut into thin strips |
| 2 | larges | Coarsely chopped tomatoes |
| ½ | cup | Peas |
| ½ | cup | Feta cheese; crumbled |
| ¼ | cup | Fresh basil; chopped, as garnish |
Directions
Melt butter in large skillet over medium heat; add pine nuts and saute 7-10 min. Remove. Add onion and garlic and saute until soft. Add mushrooms, sun-dried tomatoes. Saute 10 min. Add tomatoes and peas and cook 10 min.
Cook pasta al dente, drain and toss with sauce and pine nuts. Transfer to serving dish, top with Feta and basil. Serve immediately.
Posted to recipelu-digest Volume 01 Number 499 by Kevin Kirkland <kevink@...> on Jan 11, 1998