Pasta with Sun-Dried Tomato Pesto and Feta Cheese
1 (9-ounce) package refrigerated fresh linguine (This is the exact size of the Buitoni package)
3/4 cup sun-dried tomatoes
1 teaspoon olive oil
1/4 cup loosely packed basil leaves
2 tablespoons almonds
2 tablespoons grated fresh Parmesan cheese
1 small clove 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 7 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.