-Waldine Van Geffen VGHC42A 1/2 c Oil-pk sun-dried tomatoes;
-cut into 1/8″ strips -reserve the oil 1/2 c Parmesan cheese; grated
1/2 c Parsley; chop fine
2 cl Garlic; minced
1 tb Lemon juice
8 oz Tagliarini; cook al dente
Salt and pepper to taste 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)