Pesto, Red Pepper, and Feta Pasta

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.
Yield	4-6 servings
Time	20 minutes
Tools	large pot colander rubber spatula 4-6 large, shallow bowls
Ingredients	1 pound pasta shapes, such as penne or fusilli 1 c pesto or vegan pesto 2 T oil (optional) ¾ c roasted red peppers ½ c feta or almond feta, crumbled or cubed
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.
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