Pasta with Sun-Dried Tomato Pesto and Feta Cheese

Pasta with Sun-Dried Tomato Pesto and Feta Cheese Recipe
Randy Mayor; Jan Gautro
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.


4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional 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


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


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.

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

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

Allison Fishman,

Cooking Light

October 2004
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