Mostaccioli Alfredo With Toasted Walnuts Recipe

Ingredients

cups uncooked mostaccioli pasta (9 ounces)

container (10 ounces) refrigerated Alfredo sauce

1/3

cup refrigerated pesto with sun-dried tomatoes (from 7-ounce container)

1/4

cup chopped walnuts, toasted

tablespoons shredded Parmesan cheese

Cook and drain pasta as directed on package; keep warm.

Mix Alfredo sauce and pesto in same saucepan. Heat over medium heat, stirring occasionally, until hot.

Serve sauce over mostaccioli. Sprinkle with walnuts and cheese.