sun-dried tomatoes packed in oil
FRENCH'S® Spicy Brown Mustard
grated Parmesan cheese
pine nuts or slivered almonds
FRANK'S® RedHot® Cayenne Pepper Sauce
garlic, coarsely chopped
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.