main dish

Bow Tie Pasta with Tomato Pesto Sauce

15m
PREP TIME
10m
COOK TIME
7
INGREDIENTS

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Ingredients 6 (side-dish servings) Servings

  • 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

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.

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