Difficulty: Easy<\/p>\n
Calories per 100g: About 400<\/p>\n
Servings: 4 people<\/p>\n
Preparation Time: 20 minutes<\/p>\n
Cooking Time: 10 minutes<\/p>\n
Total Time: 30 minutes<\/p>\n
This red pesto pasta salad is a summertime delight that merges Mediterranean flavors into a vibrant and fresh dish. The perfectly cooked pasta pairs wonderfully with the creamy pesto. Peas and cherry tomatoes add a crisp, refreshing element, while feta cheese introduces a savory note, enhanced with a sprinkle of Espelette pepper.<\/p>\n
For 4 servings:<\/p>\n
– 600 g of Pipe rigate or penne pasta
\n– 4 tablespoons of red pesto
\n– 6 cherry tomatoes on the vine
\n– 200 g of organic feta cheese
\n– 80 g of fresh shelled peas
\n– 1 tablespoon of Espelette pepper
\n– 4 tablespoons of olive oil
\n– A few leaves of organic basil
\n– Salt to taste<\/p>\n
1. Start by boiling the pasta in a large pot of salted water according to the package instructions. Once done, drain and rinse under cold water to stop the cooking process. If not already done, shell the peas and then cook them in boiling salted water for about 5 minutes.<\/p>\n
2. Wash and quarter the tomatoes. In a large mixing bowl, combine the pasta and red pesto. Stir thoroughly. Add the olive oil, cooked peas, and tomatoes. Mix well again.<\/p>\n
3. Dice the feta cheese and add it to the salad. Season with Espelette pepper and adjust the seasoning as needed. Mix thoroughly, let it cool, and then refrigerate.<\/p>\n
Just before serving, wash and chop the basil leaves, then sprinkle them over the salad.<\/p>\n
Enjoy your meal!<\/p>\n
For more delicious recipes, visit: http:\/\/bellatrice.canalblog.com\/<\/p>\n\n\n