Penne With Tomato & Basil Mignonette Recipe
Ingredients
| Pine nuts | 2 Tablespoon | |
| Basil Mignonette Dressing | ||
| 8 ounces dry penne or other small tube-shaped pasta, such as pennette or mostaccioli | ||
| Tomatoes | 2 Large, chopped | |
| Salt | 1 To taste | |
| Fresh basil sprigs | ||
Directions
Stir pine nuts in a small frying pan over medium-low heat until lightly browned (about 3 minutes).
Set nuts aside.
Prepare Basil Mignonette Dressing and set aside.
In a 5- to 6-quart pan, cook pasta in 3 quarts boiling water just until tender to bite (10 to 12 minutes); or cook according to package directions.
Drain, rinse with cold water, and drain well again.
In a large bowl, lightly mix pasta, dressing, and tomatoes; season to taste with salt, if desired.
Let stand at room temperature for about 15 minutes.
Mix lightly; sprinkle with pine nuts and garnish with basil sprigs.
Set nuts aside.
Prepare Basil Mignonette Dressing and set aside.
In a 5- to 6-quart pan, cook pasta in 3 quarts boiling water just until tender to bite (10 to 12 minutes); or cook according to package directions.
Drain, rinse with cold water, and drain well again.
In a large bowl, lightly mix pasta, dressing, and tomatoes; season to taste with salt, if desired.
Let stand at room temperature for about 15 minutes.
Mix lightly; sprinkle with pine nuts and garnish with basil sprigs.
Chef
