Friday, June 4, 2010

Mostaccioli with Sun Dried Tomato Pesto

3 cups uncooked mostaccioli pasta
1/3 cup oil-packed sun-dried tomatoes, drained
1/4 cup firmly packed fresh mint leaves or 4 teaspoons dried mint leaves
2 TBS. toasted pine nuts (if desired)
2 TBS. tomato paste
1 TBS. olive or vegetable oil
1 tsp. lemon juice
1/2 tsp. pepper
1 TBS. minced garlic (fresh or dried)
1/2 cup crumbled feta cheese

Cook and drain pasta as directed on package. Meanwhile, in food processor or blender, place remaining ingredients except cheese. Cover and process until mixture is almost smooth. In large bowl, toss pasta, tomato mixture and cheese.

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