Spaghetti with mint and feta pesto
- July 2011
- Serves 6
- Ready in 20 minutes
Feta and mint pesto makes this a lovely fresh pasta recipe.
- Vegetarian recipes
- 29.8g (5.8g saturated)
- 63g (3g sugars)
- 500g spaghetti
- 1 garlic clove
- Large bunch of fresh mint (about 80g), leaves picked, plus extra leaves for garnish
- 25g toasted pine nuts, plus a few extra
- 100g feta, crumbled
- About 180ml extra-virgin olive oil
- Lemon wedges to serve
- Cook the spaghetti in a pan of boiling salted water for 10 minutes or until al dente.
- Meanwhile, crush the garlic in a pestle and mortar with a pinch of sea salt. Add the mint leaves and pine nuts a few at a time and crush to a rough paste. Stir in the crumbled feta, then stir in enough oil to get a thick, saucy consistency. Season.
- Drain the pasta, then stir through the mint and feta pesto. Serve topped with extra mint leaves and pine nuts, with the lemon wedges to squeeze over.
And a couple more ideas to try…
For a fresh, Italian-style supper for 4
Cook 400g spaghetti in a large pan of boiling salted water for 10 minutes or until al dente. Drain, then toss with a glug of extra-virgin olive oil, 8 slices of torn Parma ham, a large handful of semi-dried tomatoes, 25g toasted pine nuts and some wild rocket. Add shaved Parmesan and black pepper to serve.
Make a summer bake for 4
Cook 400g spaghetti as above, drain and set aside. Heat a splash of oil in a non-stick pan over a high heat, then add 2 thinly sliced chicken breasts. When they turn white, add a sliced onion and crushed garlic clove. Stir in 100g peas, 200ml double cream and 25g grated Parmesan, then bring to a simmer. Add the cooked spaghetti and a handful of basil leaves, then transfer to a baking dish. Sprinkle over more Parmesan and bake until golden.
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