Pasta With Sun-Dried Tomato Pesto And Feta Cheese

• 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 pre-shredded 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

1. 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.
2. While pasta cooks, place tomatoes and next 6 ingredients (through black pepper) in a food processor; process until finely chopped.
3. Combine tomato mixture and the reserved 1 cup cooking liquid, stirring with a whisk. Add to pasta; toss well to coat. Sprinkle with feta.

linguine, tomato halves, basil, almonds, parmesan cheese, garlic, salt, black pepper, feta cheese

Taken from www.epicurious.com/recipes/member/views/pasta-with-sun-dried-tomato-pesto-and-feta-cheese-50125667 (may not work)