340g of pasta - fusilli or rigatoni
3 Tbsp of extra virgin olive oil
2 Tbsp of Siberian pine nut oil
2/3 cup of pine nuts
2/3 cup of sun-dried tomatoes, oil-packed, drained and chopped
1/2 cup of fresh parsley, chopped
1/2 cup of parmesan cheese, grated
Cook pasta in a large pot of boiling salted water until just tender but still firm to bite. Drain pasta well. Heat 2 tablespoons of olive oil in a heavy large skillet over high heat. Add pasta and fry until beginning to crisp at edges, stirring frequently, about 10 minutes.
Transfer pasta to a large bowl. Add the remaining 1 tablespoon of olive oil to the same skillet. Add pine nuts and sun-dried tomatoes and stir over medium heat until just warmed through. Add Siberian pine nut oil. Pour pine nut mixture over pasta. Add chopped parsley and grated parmesan cheese and toss to blend. Season to taste with salt and pepper and serve.