Linguine with Sun-Dried Tomato Pesto and Feta Cheese Recipe

Delicious and very quick and easy to prepare.


  • 1 (9-ounce) package refrigerated fresh linguine
  • 3/4 cup oil-packed sun-dried tomato halves, drained
  • 1/4 cup loosely packed basil leaves
  • 2 tablespoons slivered almonds
  • 2 tablespoons preshredded fresh Parmesan cheese
  • 1 tablespoon bottled minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (2 ounces) crumbled feta cheese


Cook pasta according to the package directions, omitting salt and fat. Drain through a sieve over a bowl, reserving 1 cup cooking liquid. Return pasta to pan. While pasta cooks, place tomatoes and next 6 ingredients (through black pepper) in a food processor; process until finely chopped.

Combine tomato mixture and the reserved 1 cup cooking liquid, stirring with a whisk. Add to pasta; toss well to coat. Sprinkle with feta.