The pesto can be refrigerated for up to 3 days, covering surface directly with plastic wrap, or freeze for up to one month. If freezing, store in small amounts for later use.
1/2 cup sun-dried tomatoes in oil, drained
1 clove garlic, roughly chopped
Salt, to taste
Freshly ground black pepper
1/4 cup plus 2 tablespoons feta cheese, crumbled
1/4 cup oil from tomatoes
2 ounces whole-wheat spaghetti
1-2 tablespoons extra virgin olive oil
1. In a food processor, combine sun-dried tomatoes, garlic, salt, pepper and 1/4 cup feta cheese. Slowly stream in oil from tomatoes and process until smooth. Set aside.
2. Bring a pot of water to boil and add salt. Add pasta and cook about 7-10 minutes, until al dente. When pasta is done, drain and transfer to a serving bowl. Top with pesto and remaining 2 tablespoons feta cheese. Drizzle with olive oil, season with salt and pepper and serve.