Healthy Sun-Dried Tomato Feta Pesto Linguine
photo by I Cant Believe Its
- Ready In:
- 15mins
- Ingredients:
- 11
- Serves:
-
7
ingredients
- 946.36-1182.95 ml linguine (whole wheat, fresh and refrigerated)
- 236.59 ml sun-dried tomato (not oil-packed)
- 29.58 ml olive oil
- 78.78 ml lightly packed basil leaves
- 14 almonds, chopped
- 14.79 ml shredded parmesan cheese
- 14.79 ml bottled minced garlic
- 2.46 ml salt
- 1.23 ml black pepper
- 118.29 ml crumbled feta cheese (reduced-fat)
- 236.59 ml water, leftover from cooking the pasta (see step one)
directions
- Soak sun-dried tomatoes in water for about 35-45 minutes. Drain water.
- Cook pasta according to the package directions, omitting salt and fat (note: you can make more pasta, make how much pasta looks right to you. 4-5 cups is approximate.). Drain through a sieve over a bowl, reserving 1 cup cooking liquid (save more if you like your pesto thinner). Divide pasta among plates.
- While pasta cooks, place tomatoes and next 7 ingredients (through black pepper) in a food processor; process until finely chopped.
- Add feta cheese and leftover drained pasta cooking water and pulse until incorporated, but there still are feta chunks. (add more drained pasta water if you prefer yours thinner).
- Scoop pesto over pasta. Serve with side salad and bread, as well as additional feta or parmesan to top with.
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