Penne with feta and pesto

Recipe from: 8/15/2005 12:00:00 AM
Ingredients 15
Servings 4
Time 30

Ingredients

  • 2
    Pesto sauce: generous handfuls of fresh basil leaves
  • 150
    ml
    cup olive oil
  • 3
    garlic cloves, or more or less
  • 0.50
    tsp
    salt, or more, to taste
  • 100
    g
    walnuts or pine nuts
  • 50
    g
    grated Parmesan
  • 500
    g
    To serve: penne, cooked al dente
  • 12
    olives
  • 400
    g
    assorted grilled vegetables (optional)
  • 150
    g
    feta cheese, to serve (optional)
  • 100
    ml
    cream (optional)
  • 1
    tsp
    freshly ground black pepper
  • 100
    ml
    grated Parmesan, to serve
  • 200
    g
    Salad: rocket, lettuce, sliced tomato and vinaigrette
  • 500
    g
    Baby potatoes, boiled and sliced handful of French beans, steamed
 

Method

15
 
Combine all the pesto ingredients in a blender or food processor. If the sauce is very thick, add a little more olive oil, but not too much, as the heat of the pasta will also thin the sauce. Mix the pesto with the penne, as well as olives and grilled vegetables. Crumble over feta cheese. If the dish is too dry for your taste, add cream. Season with ground black pepper. Serve with some more grated Parmesan and a simple salad.

Salad:
Combine rocket, lettuce, sliced tomato and vinaigrette, preferably made with lemon juice – the acidity balances the richness of the sauce. Serve on a large platter. Arrange slices of boiled potato and cooked French beans around the edge, topped with a little pesto sauce.

 

Read more on: starch
 

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