Mostaccioli Alfredo with Toasted Walnuts

 

3

cups uncooked mostaccioli pasta (9 ounces)

1

container (10 ounces) refrigerated Alfredo sauce

1/3

cup refrigerated pesto with sun-dried tomatoes (from 7-ounce container)

1/4

cup chopped walnuts, toasted

2

tablespoons shredded Parmesan cheese

• 1 Cook and drain pasta as directed on package; keep warm.
• 2 Mix Alfredo sauce and pesto in same saucepan. Heat over medium heat, stirring occasionally, until hot.
• 3 Serve sauce over mostaccioli. Sprinkle with walnuts and cheese.