Pasta with red feta cheese, pesto and arugula

Ingredients for 2 servings:

• 60 g tomatoes, dried (not pickled)
• 200 ml vegetable stock
• 1 garlic clove(s)
• 60 g sheep’s cheese, light (approx. 25% fat)
• 1 tbsp pine nuts
• 2 tsp olive oil
• e.g. arugula
• e.g. spaghetti (whole wheat)
• n. B. Pfeffer

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

WW – suitable, 7P.

Soak the tomatoes in the vegetable stock, reserving the liquid as they are removed. Lightly toast the pine nuts in a pan. Peel and crush the garlic, and puree it with the tomatoes, feta cheese, oil, pine nuts, and a little of the soaking liquid. Add enough liquid to make a creamy pesto. Season with pepper—salt is usually not necessary, as the cheese and sun-dried tomatoes are already quite salty. Cook the desired amount of spaghetti in salted water according to the package instructions until al dente. Trim and wash the arugula, and tear it into bite-sized pieces. Mix the pesto and arugula into the cooked spaghetti and serve immediately.