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Ingredients

For the Pasta

300 g Farfalle
100 g Sun-dried tomatoes in oil, drained and coarsely chopped
50 g Pine nuts
2 Garlic cloves, finely chopped
4 Tablespoon(s) Olive oil
Fresh basil leaves for garnish
50 g Parmesan, freshly grated
Salt and pepper to taste

Preparation

  • Preparation time: 10 min
  • Cooking time: 15 min
  • Total time: 25 min

Preparation

1.

Cook the farfalle in a large pot of salted water according to package instructions until al dente. Drain and set aside.

2.

While the pasta cooks, preheat the STONELINE Gourmundo frying pan over medium heat. Toast the pine nuts in the pan without oil until golden brown. Remove from the pan and set aside.

3.

Heat the olive oil in the pan. Add the chopped garlic and sauté briefly until fragrant. Add the chopped sun-dried tomatoes and sauté for 2-3 minutes.

4.

Add the cooked farfalle to the pan and toss well with the tomato-garlic mixture. Season with salt and pepper.

5.

Sprinkle the toasted pine nuts and fresh basil leaves over the pasta. Top with freshly grated Parmesan and serve immediately.

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