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“From a restaurant in Louisville, KY”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook pasta 13 minutes till al dente.
  2. Reconstitute tomatoes by placing them in boiling water for 2 minutes, then drain.
  3. Chop tomatoes; toss with drained pasta.
  4. Mix oil, vinegar, pesto, pepper and garlic. Pour mixture over pasta and toss.
  5. Add feta, crumbled, over all to desired taste. Serve over bed of endive, torn in pieces.
  6. ** Herb Garden uses lots of pepper.

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