Spaghetti Pesto

• 330 g spaghetti, uncooked
• 1 jar (218 mL) CLASSICO Basil Pesto di Genova
• 2 cups halved cherry tomatoes
• 1/2 cup sliced pitted Kalamata olives
• 1/3 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper

1. Cook spaghetti as directed on package, omitting salt.
2. Drain spaghetti, reserving 1/2 cup of the cooking water.
3. Place spaghetti in large bowl.
4. Add pesto, tomatoes and olives; mix lightly.
5. Add enough of the reserved cooking water until spaghetti mixture is desired consistency.
6. Sprinkle with feta before serving.

genova, tomatoes, olives, oregano

Taken from www.kraftrecipes.com/recipes/spaghetti-pesto-189185.aspx (may not work)