Mostaccioli with Sun-Dried Tomato Pesto

Tomato pesto and feta cheese add zip to pasta in just minutes!

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( 8 Ratings)

8 Ratings

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Prep Time 10 min
Total Time 25 min
Servings 6

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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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.