Pinyon & Sun-Dried Tomato Pasta

1 lb. capellini or linguine
6 T. olive oil
2/3 C. pine nuts, toasted
2/3 C. sun-dried tomatoes, oil-packed, drained & chopped
1/2 C. fresh basil, chopped
1/2 C. Parmesan or Romano cheese, grated

Boil pasta in salted water until almost tender, then drain . Heat 3 T. olive oil in large skillet and add pasta, frying about 10 minutes, stirring frequently. Transfer pasta to large bowl and add remaining olive oil to same skillet. Add toasted pinyon nuts and sun-dried tomatoes, stirring over high heat, about 2 minutes. Pour pine nut mixture over pasta. Add chopped basil and grated cheese and toss. Add salt, pepper and serve, adding grated cheese to taste.

Serves 4

 from: DesertUSA