RecipesPasta, Noodles, Rice And Pulses

Feta Pesto Pasta Recipe

Vegetarian
Feta Pesto Pasta Recipe
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Ingredients

For the recipe:
  • 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

Feta is unusual as a pesto you may be thinking? but the tangy flavours of true feta cheese makes this spaghetti rather a special combination to try and it could become one of your go to favourites

Method

01
Toast the pumpkin seeds and pine nuts in the oven at 200'c for ten minutes maximum, watch they don't burn
02
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.
03
Spoon the pesto into a small bowl and leave to add to the pasta later
04
Top and tail the courgette and using a potato peelerslice layers lengthways till you have a pile of ribbon looking courgettes.
05
Put the spaghetti into a pan of salted boiling water
06
Cook according to the packet instructions, adding the courgette ribbons 3 minutes before the end of cooking
07
Drain the pasta/courgettes in a colander and ut back into the pan
08
Add the bowl of Feta pesto to the spaghetti, coating the pasta evenly and serve in dishes.
09
The pasta is better served hot, but is just as tasty cold.

As an alternative you can use the Pesto as a sandwich filling