5.6.14 20

Pesto Feta Pasta

Today I am sharing one of my all-time favorite recipes: Pesto Feta Pasta!

I started making this pasta in college when I first moved into my apartment and hadn’t quite honed in on my cooking skills yet. This pasta truly is foolproof; you can customize the amount of ingredients you use based on your taste preferences, and it makes a great leftover dish. I’ve even eaten it cold on the second day, which makes it taste more like a pasta salad.

The measurements I list below are simply a guideline and how I typically prepare this meal. You can adjust the recipe to add more or less pesto and feta. Also, feel free to make your own pesto; I used jarred pesto for the sake of time and convenience.

2 cups of whole wheat penne
2 spoonfuls of pesto
1/2 cup of reduced fat feta cheese crumbles

1. Cook penne according to the package directions. Drain, and return to the pot.
2. Add the desired amount of pesto to the pasta, and stir.
3. Sprinkle the desired amount of feta cheese crumbles over the penna/pesto mix.
4. Serve immediately, and enjoy!