Lemon pesto pasta

Ingredients for 2 servings:

• 160 g fusilli or pasta of your choice
• 200 g broccoli
• 2 tbsp olive oil or rapeseed oil
• 1 clove(s) garlic, finely chopped, or more if desired
• 50 g onion(s), in small cubes
• 50 g dried tomatoes
• ½ cup milk
• 2 tbsp, heaped basil pesto
• 100 g feta cheese
• some basil leaves, roughly chopped
• 2 tbsp lemon juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

with broccoli and feta cheese

Divide/cut the broccoli into small florets. Finely chop the tomatoes. Cut the feta cheese into smaller cubes. Cook the pasta according to the package instructions. Three minutes before the pasta is tender, add the broccoli florets. While the pasta is cooking, heat the oil in a saucepan and sauté the onion, tomato, and garlic. Deglaze with half a cup of milk and let it reduce slightly. Drain the cooked pasta and broccoli and add them. Mix in half of the feta cheese, pesto, and lemon juice. Season with salt and pepper, if desired. Divide between two deep plates and sprinkle with the remaining feta cheese and basil leaves before serving.