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Mostaccioli With Sun-Dried Tomato Pesto

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Betty Crocker
Related tags
main-dish vegetarian memorial day dinner italian
Nutrition per serving    (USDA % daily values)
CAL
201
FAT
25%
CHOL
21%
SOD
10%

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Ingredients for 6 servings

3 cups uncooked mostaccioli pasta (9 oz)

1/3 cup oil-packed sun-dried tomatoes, drained

1/4 cup firmly packed fresh mint leaves or 4 teaspoons dried mint leaves

2 tablespoons chopped walnuts

2 tablespoons tomato paste

1 tablespoon olive or vegetable oil

1 teaspoon lemon juice

1/2 teaspoon pepper

1 clove garlic

1/2 cup crumbled feta cheese

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