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PASTA WITH ZESTY TOMATO PESTO
1 (7.5 oz.) jar sundried tomatoes packed in oil and undrained
1 cup water
1/3 cup FRENCH'S® Spicy Brown 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
8 oz. uncooked bow tie pasta or low carb penne pasta
Combine sundried tomatoes with oil, 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 using shortest cooking time; drain well. Place in large bowl. Pour sauce over pasta; toss well to coat evenly. Serve warm or at room temperature.