- Spaghetti With Pesto & Feta Cheese.jpg (26.56 KiB) Viewed 384 times
Takes: 15 minutes + cooling time
Serves: 1
No nutritional information available.
Ingredients
- 30g pine nuts
- 100g spaghetti
- 50g fresh soft herbs of choice, such as mint and basil (stalks included), plus extra leaves to garnish
- 1 small garlic clove, peeled
- 85ml olive oil
- 20g Grana Pandano or similar hard cheese, grated
- Salt and freshly ground black pepper
- 30g feta, crumbled
Method
1. Toast the pine nuts in a dry frying pan until golden. Leave to cool.
2. Cook the spaghetti in a saucepan of boiling water according to the pack instructions.
3. Meanwhile, make the pesto. Reserve a few pine nuts to garnish. Place the remainder in a food processor along with the herbs and garlic. Add a drizzle of the oil and pulse to make a coarse paste. Alternatively, place the ingredients in a container and use a stick blender.
4. Add the cheese and remaining olive oil. Pulse briefly to combine. Season the pesto with salt and pepper.
5. Drain the spaghetti, return to the pan and stir in the pesto to taste. Transfer to a serving bowl and top with the feta, reserved pine nuts and extra herbs. Season with black pepper, and serve.
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