Linguine With Sun-Dried Tomatoes, clipped out of some unknown magazine, with an unknown date:

1 package linguine

1 7 oz jar sun-dried tomatoes in oil (I buy them in a package and just add oil)

1/4 cup pine nuts

3 garlic cloves, minced

1/4 cup olive oil

4 oz crumbled feta cheese

2 tbsp. thin fresh basil strips

Prepare linguine.  Drain tomatoes, reserving 2 tbsp. oil and cut tomatoes into thin strips.  Heat pine nuts in a nonstick skillet over medium-low heat, stirring often, 5 minutes or until fragrant and toasted.  Remove nuts from skillet.  I added just a tiny bit of honey to the nuts while they were toasting, to get the girls to dig into dinner.  It turned out quite nice.

Increase heat to medium and saute garlic in 2 tbsp reserved oil and 1/4 cup of olive oil.  1 minute or until fragrant.  Stir in tomatoes and remove from heat.  Toss together tomato mixture, hot cooked pasta, feta cheese, and basil in a large bowl.  Sprinkle with toasted pine nuts.

This is a very light dinner for hot summer nights, and really took no time whatsoever to prepare.