Pasta with Feta Pesto

AUTHOR
Eunice Scott
DIFFICULTY
very easy
RATING
5 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 150 g pitted green olives
  • 150 g creamy feta cheese
  • 1 glass (190 ml) pesto genovese
  • 1 (approx. 300 g) Aubergine
  • 7-10 Tbsp Salt
  • 500 g cherry tomatoes
  • 50 g Sesame seed
  • 6 TABLESPOONS Olive oil
  • 500 g Spaghetti

Directions

  1. 1

    Finely chop the olives. Crumble feta. Mix the olives, about half the feta and pesto. Wash and clean the aubergine and cut into thin slices. Season lightly with salt. Wash and halve the tomatoes.

  2. 2

    Roast sesame seeds in a large pan without fat while turning. Remove, heat oil in portions in the hot pan and fry aubergine slices in it in portions for about 1 minute on each side.

  3. 3

    Remove from the pan and fry the tomatoes in the hot pan for about 2 minutes.

  4. 4

    Meanwhile, prepare the pasta in boiling salted water according to the instructions on the packet. Pour into a sieve, return immediately to the pot, stir in the pesto mixture. Fold in the vegetables and sprinkle with sesame seeds and remaining feta.

Nutrition Facts

KCAL
1070 kcal
CARBS
100 g
FATS
62 g
PROTEINS
29 g