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Pasta with pesto, feta cheese, olives and tomatoes

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Ingredients for 4 servings:

  • 500g penne
  • ½ bunch of spring onions
  • 300 ml pesto
  • 10 cherry tomatoes
  • 200 g sheep’s cheese, in brine
  • 1 jar green olives

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

vegetarian, quick, tasty and easy

Cook the pasta until al dente. In the meantime, quarter the tomatoes, slice the olives and leeks into rings, and dice the feta cheese. About 2 minutes before the end of the pasta’s cooking time, add the tomato quarters to the boiling water to blanch them. Then drain the pasta and tomatoes in a colander and transfer them to a large pot. Add the remaining ingredients, stir, and serve. A quick tip: I make the pesto from scratch beforehand; in a pinch, jarred pesto verde works just fine.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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