Healthy Sun-Dried Tomato Feta Pesto Linguine

"This wonderful recipe is my adaptation of a Cooking Light One. It has a wonderful flavor, and is so much different from your usual pesto! The almonds retain their crunch even through blending, and you end up with a sweet but tangy and crunchy pesto! Mmm! Prep time doesn't include soaking the tomatoes :-)"
 
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photo by I Cant Believe Its photo by I Cant Believe Its
photo by I Cant Believe Its
photo by I Cant Believe Its photo by I Cant Believe Its
Ready In:
15mins
Ingredients:
11
Serves:
7
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ingredients

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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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