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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

Description

Tomato Pesto And Feta Cheese Add Zip To Pasta In Just Minutes!

Betty Crocker