15m
PREP TIME
10m
COOK TIME
7
INGREDIENTS
Servings: 6 (side-dish servings)
Ingredients
- 1 (8 ounce) jar sun-dried tomatoes packed in oil
- 1/3 cup French's® Chardonnay Dijon Mustard Squeeze Bottle
- 1/4 cup grated Parmesan cheese
- 2 tablespoon pine nuts or slivered almonds
- 1 tablespoon FRANK'S RedHot® Cayenne Pepper Sauce
- 1 clove garlic, coarsely chopped
- 1 (16 ounce) box uncooked farfalle pasta
KEY PRODUCTS
INSTRUCTIONS
- 1 COMBINE sundried tomatoes with oil, 1 cup water, mustard, Parmesan, pine nuts, Frank's RedHot Sauce and garlic in blender or food processor. Cover; process until well blended.
- 2 COOK pasta according to package directions; drain well. Place in large bowl. Pour sauce over pasta; toss well to coat evenly. Serve warm or at room temperature.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
