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Prep 10min
Total25min
Servings6
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Ingredients
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
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Steps
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.
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Make a double batch of pesto. Plan to toss it with cooked vegetables or spread it on crusty bread or ready-made pizza crust.
For a quick-as-could-be dinner, toss mostaccioli with purchased sun-dried tomato pesto and top with feta cheese. Sun-dried tomato pesto can be found in jars in the condiment section of many supermarkets.
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