Penne With Tomato & Basil Mignonette
|Pine nuts||2 Tablespoon|
|Basil mignonette dressing||4 Tablespoon|
|Dry penne pasta/Other small tube-shaped pasta, such as pennette or mostaccioli||8 Ounce|
|Tomatoes||12 Ounce, seeded and chopped (2 Large Pieces)|
|Fresh basil sprig||2|
Stir pine nuts in a small frying pan over medium-low heat until lightly browned (about 3 minutes).
Set nuts aside.
Prepare Basil Mignonette Dressing and set aside.
In a 5- to 6-quart pan, cook pasta in 3 quarts boiling water just until tender to bite (10 to 12 minutes); or cook according to package directions.
Drain, rinse with cold water, and drain well again.
In a large bowl, lightly mix pasta, dressing, and tomatoes; season to taste with salt, if desired.
Let stand at room temperature for about 15 minutes.
Mix lightly; sprinkle with pine nuts and garnish with basil sprigs.