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
- rubber spatula
- 4-6 large, shallow bowls
- 1 pound pasta shapes, such as penne or fusilli
- 1 c pistou (vegan pesto)
- 2 T oil (optional)
- ¾ c roasted red peppers
- ½ c feta, crumbled or cubed
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.
These are all strong flavors, but they harmonize beautifully.