Ingredients
3
cups uncooked mostaccioli pasta (9 oz)
1/3
cup oil-packed sun-dried tomatoes, drained
1/4
cup firmly packed fresh mint leaves or 4 teaspoons dried mint leaves
2
tablespoons chopped walnuts
2
tablespoons tomato paste
1
tablespoon olive or vegetable oil
1
teaspoon lemon juice
1/2
teaspoon pepper
1
clove garlic
1/2
cup crumbled feta cheese
Preparation
Cook and drain pasta as directed on package.
Meanwhile, in food processor or blender, place remaining ingredients except cheese. Cover and process until mixture is almost smooth.
In large bowl, toss pasta, tomato mixture and cheese.
