Ingredients:
 For the Dressing:
1 cup loosely packed basil leaves
¼ cup toasted pine nuts
1 garlic clove, peeled and pressed
¾ cup virgin olive oil
For the Salad:
12 ounces fettuccine
¾ cup sun-dried tomatoes
½ cup black olives, pitted
½ teaspoon A&D Seasoning
Salt to taste
Directions:
For the Dressing:
Place basil leaves, pine nuts, and garlic in bowl of food processor and process until very finely chopped. Gradually add oil and process until pureed.
For the Salad:
Cook pasta in boiling water until al dente. Add oil to prevent pasta sticking together, drain and refresh under cold water. At serving time, place pasta in bowl with dried tomatoes and olives, add basil dressing and mix well.
Nutrition Information
Serves 6-Facts per serving:
Calories: 464
Cholesterol: 0mg
Fiber 3g
Fat. Total: 33g
Sodium: 327mg
% Cal. from fat: 64%
Carbohydrates, Total: 37g
Protein: 8g
Fat, Saturated: 0g
Source: Outdoor Entertaining
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