- Yield 1 servings
Sun-dried tomatoes and pecans dress up a quick pasta dish for one.
- 2 ounces extra-virgin olive oil
- 3/4 tablespoon minced garlic
- 1/4 cup chopped pecans
- 1/4 cup sun-dried tomatoes, rehydrated
- 1/4 cup chopped black pitted olives
- 2 cups cooked lemon linguine
- Heat olive oil, add garlic, pecans, tomatoes, olives. Sauté until garlic turns golden brown. Toss in with 2 cups cooked lemon linguine.
Recipe courtesy of the Georgia Pecan Commission