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Pasta with Sun-Dried Tomato Pesto and Feta Cheese
Randy Mayor 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 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. Makes 4 servings (serving size: 1 cup) Allison Fishman 
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