Ingredients
8 oz Farafelle or bow tie pasta
6 sun dried tomatoes (packed in oil) chopped
2 cloves garlic (crushed)
4 tsp pine nuts
2 Tbsp fresh lemon juice
1/2 cup extra virgin olive oil
2 Tbsp grated parmesian cheese
fresh ground black pepper to taste
1 1/2 cup chicken or vegetable stock
2 small leeks - white portion only, thinly sliced
2 small zucchini, julienne
2 Tbsp pine nuts, toasted
2 Tbsp fresh basil leaves, minced
2 Tbsp fresh parsley, minced
Preparation
Cook pasta accoding to package directions. While pasta is cooking, combine tomatoes and next 6 ingredients in food processor. Process untill smooth. Drain pasta, and place in a bowl. Add the tomato sauce and set aside to cool.
Lightly toast the pine nuts and set aside. Put stock and leeks in nonstick pan and cook on medium heat 5 minutes, until leeks are softened. Add zucchini and cook 1 minute. Remove from heat, drain, and cool. Combine above with basil, parsley, and pine nuts. Add to psta and toss. Chill and serve.
