Pesto, Red Pepper, and Feta Pasta

Pasta with pesto, roasted peppers, and feta

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 the pasta.

Yield: 4-6 servings

Time: 20 minutes


  • large pot
  • colander
  • rubber spatula
  • 4-6 large, shallow bowls



Boil the pasta in salted water per the instructions on the package. Drain and transfer back into the pot.

Add the pistou 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.


These are all strong flavors, but they harmonize beautifully.


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Pesto, red pepper, and feta pasta