Mostaccioli with Sun-Dried Tomato Pesto

 

3

cups uncooked mostaccioli pasta (9 oz)

1/3

cup oil-packed sun-dried tomatoes, drained

1/4

cup firmly packed fresh mint leaves or 4 teaspoons dried mint leaves

2

tablespoons chopped walnuts

2

tablespoons tomato paste

1

tablespoon olive or vegetable oil

1

teaspoon lemon juice

1/2

teaspoon pepper

1

clove garlic

1/2

cup crumbled feta cheese

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