Lemon Pesto Pasta
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 160 g fusilli, or similar Pasta your choice
- 200 g broccoli
- 2 tablespoon olive oil or rapeseed oil
- 1 clove garlic, finely chopped, possibly more
- 50 g onion (s), cut into small cubes
- 50 g tomato (s), dried
- 0.5 ½ cup milk
- 2 tablespoon, heaped basil pesto
- 100 g feta cheese
- a few basil leaves, roughly chopped
- 2 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- Divide / cut the broccoli into small florets. Cut the tomatoes into small pieces. Cut the feta cheese into smaller cubes. Cook the pasta according to the instructions on the packet. Cook the broccoli florets three minutes before the noodles are done.
- While the pasta is cooking, heat the oil in a saucepan and sauté the onion, tomato and garlic in it. Deglaze with half a cup of milk and reduce a little. Pour off the finished noodles with the broccoli and add. Mix in half of the feta cheese, pesto and lemon juice well. If necessary, season a little with salt and pepper.
- Divide between two deep plates and sprinkle with the rest of the feta cheese and the basil leaves before serving.
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