Fresh and simple vegetarian recipe for fusilli pasta
400g fusilli pasta
200g feta cheese
100g pitted black olives
6 tbsp roasted red pepper pesto
10g fresh basil – tear leaves into small pieces
olive oil, salt and pepper (from your pantry)
Bring a large saucepan of lightly salted water to the boil. Add a few drops of olive oil and the fusilli and cook for about 8 minutes.
Don’t overcook the pasta – you want it al dente, that’s slightly chewy and uniformly translucent. Once cooked, drain the water and keep the pasta in the saucepan. Toss the pasta with a little olive oil and the roasted red pepper pesto.
To serve, divide the pasta between the plates and top with olives, crumbled feta and torn basil leaves. Scatter with some cracked black pepper.
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