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 | |
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Ingredients |
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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. |
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Notes | These are all strong flavors, but they harmonize beautifully. | |
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