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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Pasta with Sun-Dried Tomato Pesto and Feta Cheese Recipe

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This recipe for Pasta with Sun-Dried Tomato Pesto and Feta Cheese is from Emily Peiffer, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 min.
Personal Notes:
Personal Notes:
Nutritional Information
Amount per serving
Calories: 300
Calories from fat: 30%
Fat: 9.9g
Saturated fat: 3.3g
Monounsaturated fat: 3.9g
Polyunsaturated fat: 1.6g
Protein: 12.3g
Carbohydrate: 42g
Fiber: 4.3g
Cholesterol: 61mg
Iron: 3.1mg
Sodium: 570mg
Calcium: 141mg

 

 

 

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