Linguine with Goat Cheese and Fennel |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 cup boiling water |
1/4 cup sun-dried tomatoes, packed without oil |
1/4 cup chopped fresh flat-leaf parsley |
3 tablespoons chopped fresh basil |
2 tablespoons extra-virgin olive oil |
1 tablespoon fresh lemon juice |
3 ounces goat cheese, crumbled |
5 cups hot cooked linguine (about 10 ounces uncooked pasta) |
1 cup thinly sliced fennel bulb (about 1 small bulb) |
Directions:
1. Combine boiling water and sun-dried tomatoes in a bowl; let stand 15 minutes. Drain and chop.
2. Combine tomatoes, parsley, basil, oil, juice, and cheese in a large bowl. Add linguine and fennel; toss well.
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