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 ozwhole wheat penne

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

⅕ cuploosely packed basil leaves

1 tbspslivered almonds

1 tbspshredded fresh Parmesan cheese

½ tbspminced garlic

¼ tspsalt

⅕ tspground black pepper

¼ cupcrumbled 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.