Yield: 4 servings
Measure | Ingredient |
---|---|
\N \N | -Waldine Van Geffen VGHC42A |
½ cup | Oil-pk sun-dried tomatoes; cut into 1/8\" strips reserve the oil |
½ cup | Parmesan cheese; grated |
½ cup | Parsley; chop fine |
2 cloves | Garlic; minced |
1 tablespoon | Lemon juice |
8 ounces | Tagliarini; cook al dente |
\N \N | Salt and pepper to taste |
In a serving bowl, whisk to blend the eggs, tomato strips, reserved oil, cheese, parsley, garlic and lemon juice. Add the drained pasta to the egg mixture (lift with 2 forks to mix). Add salt and pepper to taste. Source: The Sonoma Dried Tomato Cookbook (wrv)