Whole-wheat pasta with sun-dried tomato pesto and feta cheese

This whole-wheat pasta with sun-dried tomato pesto and feta cheese combines wholesome ingredients for a delicious and nutritious meal. The nutty flavors of whole-wheat pasta pair perfectly with a rich sun-dried tomato pesto, which gets its creamy texture from almonds and tangy taste from fresh basil. To top it all off, crumbled feta cheese adds a delightful, salty finish. This dish offers a great way to enjoy Mediterranean-inspired cuisine that's both healthy and satisfying.

Instructions:

Whole-wheat pasta with sun-dried tomato pesto and feta cheese is a simple yet flavorful dish that can be whipped up in no time. The combination of wholesome ingredients not only makes it a nutritious choice but also ensures that it is packed with rich, savory flavors. Ideal for a quick weeknight dinner or a special weekend meal, this recipe is bound to please your taste buds and impress your guests.

Whole-wheat pasta with sun-dried tomato pesto and feta cheese FAQ:

How long should I cook the whole-wheat pasta?

Cook the whole-wheat pasta according to the package instructions, usually around 8-10 minutes, until it reaches an al dente texture.

What can I use instead of feta cheese?

If you're looking for a substitute, you can use goat cheese or ricotta for a similar creamy texture. For a non-dairy option, try a vegan feta or nutritional yeast.

Can I store leftover pasta with pesto?

Yes, store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water to loosen the pesto.

What if my pesto is too thick?

If your sun-dried tomato pesto is too thick, gradually add a tablespoon of the reserved pasta cooking water until you reach the desired consistency.

What type of pan should I use to cook the pasta?

Use a large pot to cook the pasta, ensuring there's enough space for it to cook evenly and for the water to boil properly.

Tips:

- Soak the sun-dried tomatoes in hot water for about 10 minutes if they are too dry. This will make them easier to blend into the pesto.

- Toast the almonds in a dry skillet over medium heat for a few minutes until they are golden brown. This will enhance their flavor.

- Reserve some pasta cooking water to adjust the consistency of the pesto if it becomes too thick. A few tablespoons should do the trick.

- Use a food processor or blender to make the pesto for a smoother texture. If you prefer a chunkier pesto, pulse the ingredients until you reach your desired consistency.

- Add the feta cheese just before serving to retain its texture and flavor, ensuring a delightful contrast with the warm pasta and pesto.