PASTA WITH ZESTY TOMATO PESTO

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PASTA WITH ZESTY TOMATO PESTO
Owner/Copyright: 1997 PIL
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Servings: 6 servings (2 cups pesto)

Prep Time: 10

Cook Time: 10
INGREDIENTS:

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

DIRECTIONS:

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.

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