Oil-pk sun-dried tomatoes; cut into 1/8" strips reserve the oil
1/2 Tasse
parmesan grated
1/2 Tasse
Parsley; chop fine
20 Milliliter
Garlic minced
1 Esslöffel
lemon juice
8 x ca. 30 g
Tagliarini; cook al dente
salt
pepper
die Zubereitung:
In a serving bowl, whisk to blend the eggs, tomato strips, reserved oil, cheese, parsley, garlic and lemon juice. Add the drained pasta to the egg mixture (lift with 2 forks to mix). Add salt and pepper to taste. Source: The Sonoma Dried Tomato Cookbook (wrv)
