Pasta with Pine nuts and sun-dried tomatoes

Ingredients Pasta, fusilli or rigatoni: 12 ounces Pine nuts, toasted: two third cup Olive oil: 5 tbsp Sun-dried tomatoes, oil packed drained and chopped: two third cup Fresh parsley, chopped: half cup Parmesan cheese, grated: half cup Method Cook pasta in a large pot of boiling salted water until tender but still firm to bite. Drain pasta well. Heat three tablespoons of olive oil in a heavy large skillet over high heat. Add pasta and fry until it begins to get crisp at the edges, stirring frequently for about 10 minutes. Add the remaining two tablespoons of olive oil to the same skillet. Add toasted pine nuts and sun dried tomatoes and stir over high heat until just warmed through for about a minute. Pour pine nut mixture over pasta. Add chopped parsley and grated parmesan cheese and toss to blend. Season to taste with salt and pepper and serve. The hindu July 5 2007