|If, like me, you always have pesto and roasted peppers in your fridge, you can whip up this tasty dish in barely more time than it takes to cook pasta.|
Boil the pasta in salted water per the instructions on the package. Drain and transfer back into the pot.
Add the pesto and stir to coat well. Add a bit of oil if it’s too dry.
Divide between the bowls, then top with peppers and feta.
|Notes||These are all strong flavors, but they harmonize beautifully.|
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