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 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.
Cook and drain pasta. Transfer pasta to large bowl and toss with sautéed ingredients and add feta cheese.
Photo and Recipe: Lactalis