Pasta with Sun-Dried Tomato Pesto and Feta

A few simple substitutions makes this pasta recipe healthier than the traditional version, without losing any of the flavor and deliciousness of

2 servings

4 oz whole wheat penne

⅖ cup oil-packed sun-dried tomato halves drained and patted dry with a paper towel (to cut down on the oil a bit

⅕ cup loosely packed basil leaves

1 tbsp slivered almonds

1 tbsp shredded fresh Parmesan cheese

½ tbsp minced garlic

¼ tsp salt

⅕ tsp ground black pepper

¼ cup crumbled low fat feta cheese

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