Servings:
Calories/100g: 144.1 kcalWhy you should try it
Self-made Pesto is always great. It’s actually very simple and requires many times just some herbs, oil, cheese and nuts. The same goes with the pesto in this recipe, it’s very simple to prepare but tastes way better than from the grocery store. Rucola and cherry tomatoes add a fresh note to the dish – perfect for summer!
Additional Equipment
- 1 hand blender
Ingredients
- 500 g pasta (I recommend fussili or penne)
- 200 g feta
- 300 g cherry tomatoes
- 50 g rucola
- 15 g fresh basil
- 40 g walnuts
- 3 scallions
- 2 garlic cloves
Instructions
- Cook pasta. Cook pasta according to package instructions. Set a timer and prepare the other ingredients in the meantime.
- Pesto. In a mixing vessel, add the basil, walnuts, 2 tablespoons of olive oil and water, half of the feta and salt and pepper. Use a hand blender to mix everything and create a fine, smooth pesto. Depending on the consistency, add a little more water.
- Prepare vegetables. Wash rucola, scallions and cherry tomatoes. Cut scallions in small rings. Halve the cherry tomatoes. Peel and finely dice the garlic.
- Fry ingredients. Heat up about 1 tablespoon of olive oil in a pan. Add the white part of the scallion and the garlic to the pan for about 1-2 minutes. Add cherry tomatoes and fry for another 2 minutes. Add salt and pepper to taste and remove from heat.
- Assemble & Serve. Mix pasta with pesto and rucola. Add the tomato, garlic, scallion mix and crumble feta on top by hand. Use the green part of the scallion to garnish. Enjoy!
Nutrition
Calories: 144.1 kcal
Tried this recipe?Mention @Hungry_Vegetarians or tag #hungry_vegetarians!
What do you think?Let me know how you liked it!