in Italy

Penne with arugula pesto, tomatoes and feta

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Ingredients for 4 servings:

  • 400g penne
  • 500 g arugula
  • 80 ml olive oil, virgin
  • 30 g sunflower seeds, alternatively pine nuts
  • 2 garlic cloves
  • 50 g Parmesan, grated
  • salt and pepper
  • e.g. lemon juice
  • 3 tomatoes
  • 125 g feta cheese

Instructions

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

Cook the penne as usual. Wash and dry the arugula, and place it in a tall blender. Add the olive oil, sunflower seeds, Parmesan cheese, and garlic cloves and blend everything with a hand blender until smooth. Season with salt, pepper, and a squeeze of lemon juice, if desired. Meanwhile, wash and dry the tomatoes, and quarter them, removing the seeds with a knife. Dice the tomatoes and feta. Toss the pasta with the arugula pesto and serve with the tomatoes and feta on top. Note: This dish tastes great both hot and cold.

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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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