Linnea'S Favorite Pasta

• ~ Kosher salt to taste for cooking pasta
• ~ 1/2 lb. Cappallini or Angel Hair pasta
• ~ Fresh Basil 10-15 leaves (about 1/2 cup) chiffonade (cut into fine strips or ribbons)
• ~ 3-4 Chicken/Apple sausages (fully cooked, like Adelle's) sliced into 1/4 inch coins
• ~ 1/2 Cup pine nuts, toasted They may be swirled continuously over medium heat in a pot until lightly browned. (Be careful, they burn easily.)
• ~ 1/2 Cup Sun Dried tomatoes chopped (oil packed, drained; or dried, reconstituted)
• ~ 3/4 Cup crumbled Feta Cheese
• ~ 1 tsp. dried pepper flakes
• ~ 3 Tbl. Olive Oil

1. Bring 3-4 quarts of the salted water to a boil. Cook pasta in salted water until single strand thrown against refrigerator sticks (about 8 minutes).
2. Saute sausage coins over med-low heat until warmed through, stiring occasionally (5-6 minutes) A little browning is OK.
3. While pasta is cooking, toast pine nuts in sauce pan over low heat stirring or shaking constantly until lightly browned.
4. When pasta is done, drain, toss with olive oil and then remaining ingredients and serve.

kosher salt, angel, fresh basil, chicken, pine nuts, tomatoes, feta cheese, pepper, olive oil

Taken from www.epicurious.com/recipes/member/views/linneas-favorite-pasta-1200208 (may not work)