Olive feta pasta with tomatoes

Name: Olive feta pasta with tomatoes
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g Rigatoni pasta; 7-10 Tbsp Salt; 150 g red and yellow cherry tomatoes; 1/2 370 ml jar black olives without stone; 25 g Pine nuts; 100 g Feta cheese light (27% fat in dry matter); 1 TABLESPOON Olive oil; 4 TABLESPOONS green pesto; 7-10 Tbsp Pepper; 2 stem(s) Basil

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

200 g Rigatoni pasta
7-10 Tbsp Salt
150 g red and yellow cherry tomatoes
1/2 370 ml jar black olives without stone
25 g Pine nuts
100 g Feta cheese light (27% fat in dry matter)
1 TABLESPOON Olive oil
4 TABLESPOONS green pesto
7-10 Tbsp Pepper
2 stem(s) Basil

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Drain and rinse with cold water. Meanwhile wash, drain and halve the tomatoes. Drain the olives. Roast the pine nuts in a pan without fat until golden brown, take them out. Break the feta into small pieces
2
Heat the oil in a frying pan and fry the tomatoes for about 2 minutes. Add olives, noodles and pesto, mix and warm up at medium heat for about 5 minutes, season with salt and pepper
3
Wash the basil, dab dry and pluck the leaves from the stems. Put the pasta on 4 plates. Arrange feta and pine nuts on top. Garnish with basil