1 (7 1/2 ounce) jar sun-dried tomatoes packed in oil
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 ounces uncooked farfalle pasta or low carb penne pasta
COMBINE sun dried 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.