Oven-Dried Tomatoes in Herbed Oil, herbs discarded
1/2 cup coarsely grated Parmesan cheese
Salt and freshly ground pepper
2 tablespoons chopped mixed herbs, such as basil, chives and parsley
How to Make It
In a large pot of boiling salted water, cook the fettuccine until al dente. Drain the pasta and transfer it to a large warmed bowl. Add the arugula, Oven-Dried Tomatoes in Herbed Oil and cheese. Season with salt and pepper and toss to coat. Sprinkle the herbs over the pasta and serve at once.
A Riesling from Germany or a Vin Gris from California.
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