Spaghetti Greek style

Ingredients for 4 servings:

• 500g spaghetti
• salt water
• 250 g red bell pepper(s) (fresh or from a jar)
• 1 bunch of basil
• 2 garlic cloves
• e.g. mint
• 60 g tomatoes, dried
• 40 g almonds (salted almonds, alternatively peanuts)
• 5 tbsp olive oil
• e.g. salt and pepper
• 200 g sheep’s cheese

Instructions

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

without meat, but with sheep’s cheese

Cook the spaghetti in plenty of salted water according to the package instructions until al dente. Wash the bell peppers, remove the seeds, and roughly dice them. Drain the peppers from the jar well. Wash the basil and pat dry, then pick off the leaves. Peel the garlic and roughly chop it. Trim the mint leaves. Blend the tomatoes, basil, garlic, almonds, and 4 tablespoons of olive oil into a pesto. Season with salt and pepper. Roughly crumble the feta cheese or cut it into small cubes. Heat the diced bell peppers in 1 tablespoon of olive oil in a large pan, then add the spaghetti and pesto and toss everything together well. Serve immediately on plates and sprinkle with the feta cheese crumbles. Garnish with fresh mint or basil leaves, if desired.