Ingredients
- 3/4 c. Pine nuts
- 1/2 c. Butter
- 1 x Minced onion
- 8 x Cloves of garlic
- 8 x Fresh shiitake mushrooms, stems removed, sliced
- 1/3 c. Sun-dry tomatoes cut into thin strips
- 2 lrg Coarsely minced tomatoes
- 1/2 c. Peas
- 1/2 c. Feta cheese, crumbled
- 1/4 c. Fresh basil, minced, as garnish
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Fourth Of July Fettucine
Servings: 1
Directions
- Heat butter in large skillet over medium heat; add in pine nuts and saute/fry 7-10 minutes. Remove. Add in onion and garlic and saute/fry till soft. Add in mushrooms, sun-dry tomatoes. Saute/fry 10 minutes. Add in tomatoes and peas and cook 10 minutes.
- Cook pasta al dente, drain and toss with sauce and pine nuts. Transfer to serving dish, top with Feta and basil. Serve immediately.
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