Pesto Spaghetti

09 Sep 2014

This last week has been really busy for me. I've had a lot of events on, almost all which included going out for dinner at a restaurant. While I love spending time with friends and mulling over good wine and delicious food, after three nights in a row of eating out I always begin to crave home cooking. Pasta has always been one of my favourite things to make and is usually my default or 'plan B' if I can't think of anything else to cook.


Pasta doesn't have to be as complicated as you may think. In fact often the less ingredients you add, the better. There is so much variety in pasta. Not just in the types of pasta itself, but in the types of sauces, meats and even vegetables that can accompany it. One thing on my to-do list is to make my own pasta. Saving that thought for a later date for now.

This pesto spaghetti is super easy and only contains 4 main ingredients. Of course, garlic bread or some kind of dipping bread is always a great addition to pasta. All you need is to lay out some sea salt and cracked pepper and add a small bowl of olive oil to the table and it's great to dip in. This dish uses the pesto from a previous post, so make sure you give yourself enough time to prepare that also.

If you end up making this dish, please share it with me! If you have any suggestions as to what could make this meal even better, I'd love to hear in the comments below. Also, I'm now on Pinterest! You can follow me here.


Pesto Spaghetti


500g of spaghetti
2 cups of spinach and basil pesto ((link: text: see recipe for this here))
2 punnets of cherry tomatoes
200g of feta


Wash cherry tomatoes and chop in half.

Bring water to the boil and cook spaghetti until el dente. Drain and place back on medium heat.

Add tomatoes, pesto and crumbled feta to the spaghetti. Toss to combine.

Cook until warm and serve.

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