As a student, pasta and pesto are my friends. It is so quick and easy to whip up dinner when all you need to do is cook some pasta before spooning on the pesto. This dish of Spaghetti with Sundried Tomato Pesto and Feta has become a new personal favourite of mine!
Whist you can use shop-bought red pepper or tomato pesto, why not try my homemade Sundried Tomato Pesto with Rosemary for this recipe!
This Spaghetti with Sundried Tomato Pesto and Feta meal makes a speady lunch or dinner, that is healthy, filling and cheap to make!
If you are looking for more easy pasta recipes, you could give some of my other recipes a go! Creamy Hummus Linguine, Tomato Sauce Tagliatelle or Pasta Verde!
For more student-friendly dinners, why not try these Chicken, Red Pepper and Avocado Wraps, my Vegan Mixed Bean Chilli, Pizza Baguettes or Penne Tricolore???
Spaghetti with Sundried Tomato Pesto and Feta
Recipe
Ingredients:
- 80g (wholewheat) spaghetti
- 2-3 tbsp sundried tomato pesto (shop-bought or homemade)
- 50g feta cheese
- 5 cherry tomatoes, quartered
- fresh basil, to finish
Method:
- Bring a small pot of water to the boil. Add a small handful of salt to the boiling water.
- Cook the spaghetti according to packet instructions, about 9-11 minutes. Before draining the pasta through a colander, place a small mug or measuring jug into it. That way you can save some of the pasta water once you are draining the pasta. Once you have a little of the cooking water, remove the mug and drain the spaghetti completely.
- Add the cooked spaghetti into a bowl and spoon on the pesto. Mix and add a little of the reserved cooking water to make it easier to distribute the pesto.
- Crumble over the feta cheese, add the quartered tomatoes and finish by scattering over some fresh basil.
