Sun-dried tomato and pine nut spaghettiby Jan Robinson |
| Preperation time: 5 mins Cooking time: 15 mins Serves: 4 |
| Recipe Ingredients |
| 350g spaghetti; 10 sun-dried tomatoes from a jar, plus 2 tbsp of the oil; 100g pine nuts; 2 cloves garlic, finely chopped; 200g creme fraiche; 100g parmesan, grated. |
| Recipe Method |
| Cook the spaghetti in boiling water according to
the pack instructions. Meanwhile, cut the sun-dried tomatoes into small strips and set aside. Heat the oil in a pan and fry the pine nuts for 1 minute. Add the garlic and cook for a further minute, until the pine nuts are golden. Stir in the sun-dried tomatoes, creme fraiche and season. Bring to a simmer. Drain the spaghetti and return to the pan. Pour the sauce over the spaghetti and toss. Serve with the parmesan sprinkled on the top. |
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