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 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. For ...
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