Yield: 6 servings. 1 1/2 lbs. dry fettuccini 1/4 lb. Prosciutto di Parma, sliced thin 1 cup sun-dried tomato, chopped 1/2 cup Parmesan cheese, grated 1/4 cup fresh basil leaves 3/4 cup pine nuts, toasted 1/2 cup kalamata olives, chopped 1/2 tsp. garlic, chopped finely 5 Tbsp. virgin olive oil 1 tsp. white truffle oil 1/2 tsp. salt 1 tsp. black pepper, cracked If using fresh pasta, place pasta in a strainer and plunge it into boiling salted water for 40 seconds. Remove and toss with ...
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