YIELD: 4 SERVINGS
For the Pesto:
2 cups fresh basil leaves
½ cup toasted pine nuts
3 cloves garlic
½ cup extra virgin olive oil
For the Pasta Sauce:
2 Tbsps. extra virgin olive oil
1 onion, chopped
2 cloves garlic
2 medium tomatoes, cored and diced
16 oz. penne pasta, cooked al dente
4 oz. feta cheese, crumbled
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For Pesto: In food processor blend basil leaves, pine nuts and garlic until all ingredients are finely minced. Add oil and process until well blended. Set aside.
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For Pasta Sauce: Heat oil in large frying pan. Add onion and garlic and sauté about 8 minutes over medium heat until onion is tender. Add tomatoes. Cook for another minute. Stir in pesto and simmer until hot.
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Cook and drain pasta. Transfer pasta to large bowl and toss with sautéed ingredients and add feta cheese.
Photo and Recipe: Lactalis
