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. Pesto, red pepper, and feta pasta
Yield 4-6 servings
Time 20 minutes
Tools
  • large pot
  • colander
  • rubber spatula
  • 4-6 large, shallow bowls
Ingredients
Directions

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.

Serve hot.

Notes These are all strong flavors, but they harmonize beautifully.
  Key to abbreviations and conversions
  Pesto, red pepper, and feta pasta

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