Courtesy of Cooking Light. This is a great dinner that will be done in about 20 mins. Using refrigerated pasta vs dried speeds up the process. Serve with garlic bread & salad.
1 (9oz) package refrigerated fresh linguine
3/4 cup oil-packed sun-dried tomato halves, drained (I used an entire 6.5 oz jar)
1/4 cup loosely packed basil leaves
1/4 cup loosely packed basil leaves
2 Tbsps slivered almonds
2 Tbsps shredded Parmesan cheese
3 garlic cloves
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup crumbled feta cheese
Cook pasta according to the package directions
Drain over a bowl, reserving 1 cup cooking liquid
Return pasta to pan
While pasta cooks, place tomatoes & next 6 ingredients (through pepper) in a food processor; process until finely chopped
Combine tomato mixture & reserved 1 cup cooking liquid, stirring with a whisk
Add to pasta; toss well to coat
Sprinkle with feta
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