Pappardelle With Zucchini, Roasted Tomatoes And Fresh Rosemary

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Framed Cooks


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1/4 cup pine nuts

1 pint grape or cherry tomatoes

3 tablespoons olive oil

Coarse salt

16 ounces papparedelle

1 garlic clove, thinly sliced

2 medium zucchini, cut into matchsticks (about 2 inches by 1/4 inch)

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