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Bow Tie Pasta With Tomato Pesto Sauce
Ingredients:
| 1/3 cup | FRENCH'S® Dijon Mustard | 75 mL |
| 1 tbsp | FRANK'S® REDHOT® Cayenne Pepper Sauce | 15 mL |
| 1 cup | sundried tomatoes packed in oil | 250 mL |
| ¼ cup | grated Parmesan cheese | 50 mL |
| 2 tbsp | pine nuts or slivered almonds | 30 mL |
| 1 clove | garlic, coarsely chopped | 1 clove |
| 16 oz | uncooked bow tie pasta | 454 g |
Directions:
MIX sundried tomatoes with oil, 1 cup (250 mL) water, mustard, Parmesan, pine nuts, Frank's RedHot Sauce and garlic in blender or food processor. Cover; process until well blended.
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.
