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
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.