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Spaghetti with pesto, feta and olives

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Ingredients for 4 servings:

  • 400g spaghetti
  • salt water
  • 200 g feta cheese made from sheep’s milk
  • 100 g olives, black
  • 2 garlic cloves, peeled
  • 4 tbsp rapeseed oil (organic)
  • 150 g pesto from the jar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Cook the spaghetti in boiling salted water until al dente. Drain and set aside. Cut the feta cheese into bite-sized cubes. Drain the olives thoroughly and roughly chop the garlic. Heat the oil in a pan and briefly sauté the garlic. Add the spaghetti to the garlic oil and toss briefly. Divide among plates. Serve with the prepared feta cheese, olives, and pesto. Tip: If you don’t like olives, you can omit them.

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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.

Spaghetti with pesto, feta and olives

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