Mostaccioli with Sun-Dried Tomato Pesto

Mostaccioli with Sun-Dried Tomato Pesto

Tomato pesto and feta cheese add zip to pasta in just minutes!


  • 1/2 cup crumbled feta cheese
  • 1 clove garlic
  • 1 teaspoon lemon juice
  • 1/4 cup firmly packed fresh mint leaves or 4 teaspoons dried mint leaves
  • 3 cups uncooked mostaccioli pasta (9 oz)
  • 1/3 cup oil-packed sun-dried tomatoes, drained
  • 1/2 teaspoon pepper
  • 2 tablespoons tomato paste
  • 1 tablespoon olive or vegetable oil
  • 2 tablespoons chopped walnuts


  1. Cook and drain pasta as directed on package.
  2. Meanwhile, in food processor or blender, place remaining ingredients except cheese. Cover and process until mixture is almost smooth.
  3. In large bowl, toss pasta, tomato mixture and cheese.

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