-Waldine Van Geffen VGHC42A 1/2 c Oil-pk sun-dried tomatoes;

-cut into 1/8" strips -reserve the oil 1/2 c Parmesan cheese; grated

1/2 c Parsley; chop fine

2 cl Garlic; minced

1 tb Lemon juice

8 oz Tagliarini; cook al dente

Salt and pepper to taste In a serving bowl, whisk to blend the eggs, tomato strips, reserved oil, cheese, parsley, garlic and lemon juice. Add the drained pasta to the egg mixture (lift with 2 forks to mix). Add salt and pepper to taste. Source: The Sonoma Dried Tomato Cookbook (wrv)