-Waldine Van Geffen VGHC42A
1/2 cup Oil-pk sun-dried tomatoes, cut into 1/8" strips reserve the oil
1/2 cup Parmesan cheese, grated
1/2 cup Parsley, chop fine
2 cl Garlic, minced
1 tbsp Lemon juice
8 oz Tagliarini, cook al dente
Salt and pepper to taste
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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)
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