Feta Pesto Pasta Recipe
Feta is unusual as a pesto you may be thinking? but the tangy flavours of true feta cheese makes this...
Ingredients
| 2 tablespoons | organic pine nuts |
| 2 tablespoons | organic pumpkin seeds |
| 10 | green olives |
| 1/2 block | feta cheese |
| 2 cloves | garlic crushed |
| 1 teaspoon | organic ground black pepper |
| Juice of 1/2 | Lemon |
| Small bunch | flat leaf parsley |
| 1 tsp | ras al hanut |
| 4 tablespoons | organic cold pressed olive oil |
| 250g | long spaghetti (or pasta of your choice) |
| Small tub | cherry tomatoes |
| 1 large | courgette |
| 1 teaspoon | organic perfect salt blend |
Method
- Toast the pumpkin seeds and pine nuts in the oven at 200'c for ten minutes maximum, watch they don't burn
- put them into a blender or food processor with the olives,garlic, feta, ground pepper, lemon juice, parsley, Ras el Hanut and olive oil and blend till you have a a paste, it does not need to be too smooth, a few pieces of crunch are good.
- Spoon the pesto into a small bowl and leave to add to the pasta later
- Top and tail the courgette and using a potato peelerslice layers lengthways till you have a pile of ribbon looking courgettes.
- Put the spaghetti into a pan of salted boiling water
- Cook according to the packet instructions, adding the courgette ribbons 3 minutes before the end of cooking
- Drain the pasta/courgettes in a colander and ut back into the pan
- Add the bowl of Feta pesto to the spaghetti, coating the pasta evenly and serve in dishes.
- The pasta is better served hot, but is just as tasty cold.
As an alternative you can use the Pesto as a sandwich filling
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