Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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12 oz Fusilli or other spiral-
Shaped pasta
5 tb Olive oil
2/3 c Pine nuts; toasted
2/3 c Chopped drained oil-packed
Sun-dried tomatoes (about
3 ounces)
1/2 c Fresh parsley; chopped
1/2 c Grated Parmesan cheese
(about 1-1/2 ounces)

Cook fusilli pasta in large pot of boiling salted water until just
tender but still firm to bite. Drain pasta well. Heat 3 tablespoons
olive oil in heavy large skillet over high heat. Add pasta and fry
until beginning to crisp at edges, stirring frequently, about 10
minutes. Transfer pasta to large bowl. Add remaining 2 tablespoons
olive oil to same skillet. Add toasted pine nuts and sun-dried
tomatoes and stir over high heat until just warmed through, about 1
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.

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