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Pasta with Sun-Dried Tomato Pesto and Feta Cheese
Nb persons: 0
Yield: 4 servings (serving size: 1 cup)
Preparation time:
Total time:
Source:
| a spring-inspired dish that can be served year-round. The oil in the sun-dried tomatoes gives the almond-spiced pesto a rich consistency. Ingredients | |
| 1 (9-ounce) package | refrigerated fresh linguine |
| 3/4 cup | oil-packed sun-dried tomato halves, drained |
| 1/4 cup | loosely packed basil leaves |
| 2 tablespoons | slivered almonds |
| 2 tablespoons | preshredded fresh Parmesan cheese |
| 1 tablespoon | bottled minced garlic |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | black pepper |
| 1/2 cup (2 ounces) | crumbled feta cheese |
Preparation
Cook pasta according to the package directions, omitting salt and fat. Drain through a sieve over a bowl, reserving 1 cup cooking liquid. Return pasta to pan.
While pasta cooks, place tomatoes and next 6 ingredients (through black pepper) in a food processor; process until finely chopped.
Combine tomato mixture and the reserved 1 cup cooking liquid, stirring with a whisk. Add to pasta; toss well to coat. Sprinkle with feta.
Nutritional Information
Calories:
300 (30% from fat)
Fat:
9.9g (sat 3.3g,mono 3.9g,poly 1.6g)
Protein:
12.3g
Carbohydrate:
42g
Fiber:
4.3g
Cholesterol:
61mg
Iron:
3.1mg
Sodium:
570mg
Calcium:
141mg
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