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Pasta with Sun-Dried Tomato Pesto and Feta Cheese

Randy Mayor; Jan Gautro
Yield 4 servings (serving size: 1 cup)
The Mediterranean flavors in this easy pasta dish come from sun-dried tomatoes, basil, almonds, garlic and Parmesan cheese, and the oil in the sun-dried tomatoes gives the almond-spiced pesto a rich consistency.

Ingredients

  • 1 (9-ounce) package refrigerated fresh linguine
  • 3/4 cup oil-packed sun-dried tomato halves, drained
  • 1/4 cup loosely packed basil leaves
  • 2 tablespoons slivered almonds
  • 2 tablespoons preshredded fresh Parmesan cheese
  • 1 tablespoon bottled minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (2 ounces) crumbled feta cheese

Nutrition Information

  • calories 300
  • caloriesfromfat 30 %
  • fat 9.9 g
  • satfat 3.3 g
  • monofat 3.9 g
  • polyfat 1.6 g
  • protein 12.3 g
  • carbohydrate 42 g
  • fiber 4.3 g
  • cholesterol 61 mg
  • iron 3.1 mg
  • sodium 570 mg
  • calcium 141 mg

How to Make It

  1. Cook pasta according to the package directions, omitting salt and fat. Drain through a sieve over a bowl, reserving 1 cup cooking liquid. Return pasta to pan.

  2. While pasta cooks, place tomatoes and next 6 ingredients (through black pepper) in a food processor; process until finely chopped.

  3. Combine tomato mixture and the reserved 1 cup cooking liquid, stirring with a whisk. Add to pasta; toss well to coat. Sprinkle with feta.