Rating: 4.5 stars
38 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 11
  • 5 star values: 24

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.

Allison Fishman
Recipe by Cooking Light October 2004

Gallery

Credit: Randy Mayor; Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

300 calories; calories from fat 30%; fat 9.9g; saturated fat 3.3g; mono fat 3.9g; poly fat 1.6g; protein 12.3g; carbohydrates 42g; fiber 4.3g; cholesterol 61mg; iron 3.1mg; sodium 570mg; calcium 141mg.
Advertisement
Advertisement