Vegetarian Week, #2. Pasta with Sun-Dried Tomato Pesto and Feta Cheese

I love tomatoes! A lot of people know that tomatoes contain the phytochemical Lycopene, and the processing of tomatoes increases the concentration of bioavailable lycopene. Research shows that sun dried tomatoes have the highest lycopene bioavailability compare to fresh and canned tomotoes. Lycopene has been linked to the reduction of free radicals (that causes wrinkles) and certain cancers.

It is better to buy organic tomatoes because home washing and cooking practices will not reduce the chemical or hormonal residues.



Ingredients
* 1 (9-ounce) package refrigerated fresh whole wheat fettucini
* 3/4 cup oil-packed sun-dried tomato halves, drained
* 1/4 cup organic basil leaves
* 2 tablespoons almonds
* 2 tablespoons preshredded fresh Parmesan cheese
* 1 tablespoon garlic
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/2 cup (2 ounces) crumbled feta cheese

Preparation
1) Cook pasta according to the package directions, omitting salt and fat. Drain through a sieve over a bowl, reserving 1 cup cooking liquid. Return pasta to pan.

2) While pasta cooks, place tomatoes and next 6 ingredients (through black pepper) in a food processor; process until finely chopped.

3) Combine tomato mixture and the reserved 1 cup cooking liquid, stirring with a whisk. Add to pasta; toss well to coat. Sprinkle with feta.

Recipe Resource: Myrecipes.com