What better combo than pesto and feta! Pure comfort food at it's finest! Thank you Dave Lieberman of Food Network...
Ingredients:
- 1 pound pasta of choice
- 3/4 cup Pesto, recipe follow
- 1/2 pint cherry tomatoes, halved (I used Anyday Quick Confit Tomatoes I had in freezer)
- 1 cup feta, crumbled
- salt and pepper, to taste
- olive oil, as needed
Ingredients for Pesto:
- 2 hefty bunches of fresh basil
- 1/2 cup pine nuts
- 1/2 cup fresh grated Parmesan
- juice of one small lemon
- 2 garlic cloves, peeled
- salt and pepper to taste
- 3/4 cup EVOO
Directions for Pasta:
Cook pasta of choice according to package direction. Drain well.
Add the pesto until pasta is coated and toss in tomatoes and feta. Adjust salt and pepper. If seems dry add some EVOO.
Directions for Pesto:
Place all ingredients in a food processor with 1/2 cup EVOO. Blend. Gradually drizzle the remaining 1/4 cup EVOO until pesto is thick and smooth.
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