Linguine With Goat Cheese And Fennel

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Ingredients

1 cup boiling water

1/4 cup sun-dried tomatoes, packed without oil

1/4 cup chopped fresh flat-leaf parsley

3 tablespoons chopped fresh basil

2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

3 ounces goat cheese, crumbled

5 cups hot cooked linguine (about 10 ounces uncooked pasta)

1 cup thinly sliced fennel bulb (about 1 small bulb)

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