Whole-wheat pasta with sun-dried tomato pesto and feta cheese
This whole-wheat pasta dish features a rich sun-dried tomato pesto blended with almonds and fresh basil, topped with crumbled feta cheese for a delightful finish. It offers a nutritious and satisfying Mediterranean-inspired meal.
Cook time 10 min
Prep time 5 min
Ingredients:
8 oz whole-wheat pasta3/4 cup sun-dried tomatoes
1 cup basil leaves
10 almonds
2 tbsp grated parmesan cheese
1 tbsp garlic
1/2 tsp salt
1/4 tsp black pepper
1/2 cup 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:
a. Bring a large pot of salted water to a boil.
b. Add the whole-wheat pasta and cook according to the package instructions until al dente.
c. Reserve about 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
a. In a food processor, add the sun-dried tomatoes (with their oil), fresh basil leaves, almonds, grated Parmesan cheese, minced garlic, salt, and black pepper.
b. Pulse the ingredients until you achieve a smooth and somewhat coarse pesto. If needed, add a tablespoon or two of the reserved pasta water to help bind the mixture.
a. Return the cooked pasta to the pot or a large mixing bowl.
b. Add the sun-dried tomato pesto to the pasta and toss until the pasta is evenly coated. If the mixture seems dry, gradually add a bit more of the reserved pasta water until desired consistency is reached.
a. Divide the pesto-coated pasta into serving bowls or plates.
b. Top each serving with crumbled feta cheese.
a. Garnish with additional fresh basil leaves and a sprinkle of black pepper, if desired.
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:
Cook the whole-wheat pasta according to the package instructions, usually around 8-10 minutes, until it reaches an al dente texture.
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.
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.
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.
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.
Cooking 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.
Nutrition Facts
4 ServingsCalories 220kcal
Protein 11g
Carbohydrates 30g
Fiber 5g
Sugar 8g
Fat 8g
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