1 (250g) package refrigerated fresh linguine
3/4 cup oil-packed sun-dried tomato halves, drained
2 tbsp slivered almonds
2 tbsp preshredded fresh Parmesan cheese
1/4 cup loosely packed basil leaves
1 tbsp bottled minced garlic
1/4 tsp black pepper
1/2 tsp salt
1/2 cup (50g) crumbled feta cheese
Method
1. Cook pasta according to the package directions, omitting salt and fat.
2. Drain through a sieve over a bowl, reserving 1 cup cooking liquid. Return pasta to pan.
3. While pasta cooks, place tomatoes, slivered almonds, Parmesan cheese, basil leaves, garlic, salt & black pepper in a food processor; process until finely chopped.
4. Combine tomato mixture and the reserved 1 cup cooking liquid, stirring with a whisk.
5. Add to pasta; toss well to coat. Sprinkle with feta.
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