Spaghetti with Tomato and Sheep Cheese Pesto

Summary

Ingredients

• 500 g spahetti
• Salt water
• 1 glass tomato (s), dried in oil, 320 g
• 2 cloves garlic
• 1 red pepper
• 100 g sheep cheese
• 3 tablespoon balsamic vinegar
• pepper

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Instructions

1. Cook the spaghetti in salted water according to the instructions on the package, drain and drain.
2. Drain and drain the jar of sun-dried tomatoes, collecting the oil. Set four of the tomatoes aside.
3. Crumble the sheep cheese a little. Peel and roughly chop the garlic. Halve, core and wash the peppers. Puree 1/2 of the pepper, garlic and tomatoes with the hand blender or the food processor. Now gradually add the oil that has been caught and the sheep`s cheese.
4. Season the pesto with balsamic vinegar and pepper. Dice the tomatoes that were set aside, cut the second half of the pepper into half rings and add to the spaghetti together with the pesto and serve.