Pasta with Sun-Dried Tomato Pesto and Feta Cheese

The oil in the sun-dried tomatoes gives the almond-spiced pesto a rich consistency.

Yield: 4 servings (serving size: 1 cup)

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

Preparation

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.

Nutritional Information

Calories:

300 (30% from fat)

Fat:

9.9g (sat 3.3g,mono 3.9g,poly 1.6g)

Protein:

12.3g

Carbohydrate:

42g

Fiber:

4.3g

Cholesterol:

61mg

Iron:

3.1mg

Sodium:

570mg

Calcium:

141mg