1 (8 ounce) jar sun-dried tomatoes packed in oil
1/3 cup FRENCH'S® Dijon Mustard
1/4 cup grated Parmesan cheese
2 Tbsp. pine nuts or slivered almonds
1 Tbsp. FRANK'S RedHot® Cayenne Pepper Sauce
1 clove garlic, coarsely chopped
1 (16 ounce) box uncooked farfalle pasta
COMBINE sundried tomatoes with oil, 1 cup water, mustard, Parmesan, pine nuts, Frank's RedHot Sauce and garlic in blender or food processor. Cover; process until well blended.
COOK pasta according to package directions; drain well. Place in large bowl. Pour sauce over pasta; toss well to coat evenly. Serve warm or at room temperature.