Instructions
Cook the pasta until it is al dente. Drain the pasta but save some of the cooking water. While the pasta is cooking, heat one tablespoon olive oil in a saute pan over medium heat. Add the pignoli nuts and cook, stirring often, for or until the nuts are lightly toasted. Dish out and set aside. Add 2 tablespoons olive oil to the pan. Add the mushrooms and cook for , to soften them. Add the garlic, sun-dried tomatoes and basil and cook, stirring constantly, for one minute. Add the remaining olive oil and heat through. Add the pasta and cook, tossing the ingredients to distribute them evenly. Add some of the cooking water if necessary to give the pasta more moisture if desired. Taste for seasoning and sprinkle with salt and pepper to taste. Serve with Parmesan cheese. Makes 4 servings