Spaghetti with Red Pesto and Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g spahetti
- 2 glasses pesto, red
- 250 g sheep cheese, alternatively feta cheese
- 5 large tomato (s), firm
- Spice mix (tomato seasoning salt)
- olive oil
- Herbs, mixed
- 4 tablespoon balsamic vinegar
- possibly parmesan, freshly grated
Print Recipe
Pin Recipe Instructions
- Wash the tomatoes, cut into small cubes and season with the tomato seasoning salt to taste. Add mixed herbs and balsamic vinegar. Let the tomatoes stand in the refrigerator for about 1 hour.
- Also cut the sheep`s cheese into small cubes.
- Cook the spaghetti according to the instructions in salted water until al dente and drain in the kitchen sieve. Don`t put the pasta off (!).
- After draining, put the pasta back in the empty, now cold saucepan and mix with the pesto and a little olive oil. Then carefully fold in the sheep`s cheese.
- Arrange the spaghetti on preheated plates and place the cold tomato pieces on top of the pasta depending on the desired amount.
- Sprinkle the whole thing with parmesan and serve.
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