Tuesday, February 28, 2012

Pesto pasta with feta

Whole wheat pasta, basil, feta cheese and cherry tomatoes. 
As promised, here is the recipe for our pesto pasta with feta. While it doesn't photograph well (not by me, anyway), it is delicious enough that we make it every couple of weeks. And if you don't trust me, trust Señor Picky Eater who shoveled it down with both hands. His dad and I were so amazed we had to take a  picture! I would have thought that Feta cheese would be too strong for a toddler palate, but I guess not, because he loved it!

Evidence of a boy enjoying his dinner. 
As well as being meatless and delicious, it's also a really quick dinner, as in about 10 minutes start to finish, which is hard to beat on a weeknight when everyone seems to be starving to death all at once. So here we go: 

Pesto pasta with feta
Serves 2

You will need
  • About 7 oz./200 g. (or half a packet) whole grain rotini pasta (I like this one from Barilla, and good heavens, I wish they would sponsor me for how much I keep plugging their products). 
  • 6 oz./170 g. Feta cheese 
  • 2 table spoons of pesto (we make our own from this recipe, minus the parsley)
  • handful of halved cherry tomatoes (or olives or green beans or whatever vegetable sounds good to you. )
  1. Cook the pasta according to the instructions on the packet. 
  2. Halve the tomatoes. 
  3. When the pasta is cooked, drain it and stir in the pesto, followed by the feta cheese. 
  4. Add tomatoes and serve. 
Enjoy! And if you do make it, please let me know what you think :)


  1. Not a word about this dish being inspired by something eaten by your ever-loving mother in an Italian restaurant in Tring!

  2. OOOOOoooo! YUM! Definitely adding this into rotation! I <3 Pesto!

  3. I've made pesto pasta before, but never tried it with Feta. Sounds like a delicious variant.