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Pasta casserole with pesto and feta cheese

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Ingredients for 2 servings:

  • 200 g pasta
  • salt water
  • 4 tbsp homemade red pesto
  • 200 g sheep’s cheese or feta cheese
  • pepper
  • 80 g tomatoes, dried in oil
  • 2 cloves garlic
  • 25 g tomato paste
  • 45 g Parmesan
  • 50 ml oil from the drained tomatoes, including herbs
  • 2 tbsp balsamic vinegar, dark (e.g. grape balsamic)
  • 2 ½ tbsp pine nuts
  • pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

For the pesto (makes about 4 servings), combine all ingredients with a hand blender or chop them together and season with pepper. Cook the pasta in salted water according to the package instructions, drain well, and toss with 4 tablespoons of pesto. Stir in the crumbled feta cheese and season with pepper. Pour the mixture into a baking dish and bake at 200°C (top/bottom heat) for about 15 minutes.

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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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