jar (8 ounces) sun-dried tomatoes, in oil, undrained
1/3
cup French's® Spicy Brown Mustard
1/4
cup grated Parmesan cheese
2
tablespoons pine nuts or slivered almonds
1
tablespoon Frank's® RedHot® Original Cayenne Pepper Sauce
1
clove garlic, coarsely chopped
1
box (16 ounces) uncooked bow-tie pasta
Prep Time
15 minutes
Cook Time
10 minutes
1. Combine sun-dried tomatoes with oil, 1 cup water, mustard, Parmesan, pine nuts, Frank's RedHot Sauce and garlic in blender or food processor. Cover; process until well blended.
2. Cook pasta according to package directions; drain well. Place in large bowl. Pour sauce over pasta; toss well to coat evenly. Serve warm or at room temperature.
Note
If you enjoy the taste of pesto sauce, try adding 1/4 cup French's® Honey Dijon Mustard to 1 cup prepared pesto to make a spicy pesto dip or spread.
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