Pesto pasta is one of those quick and easy staples that you can’t go wrong with. My version includes feta and olives to make it seriously tasty (without adding extra effort).
I use fresh pasta to cut the cooking time even further.
You could edit this by adding a range of other ingredients – cooked chicken, peas or green beans – but this is the original version for when you’re short on time and need dinner on the table in 10 minutes.
With just four ingredients and ready in less than 15 minutes, this pasta recipe is a winner! This will serve four people.
How to Cook Pesto Pasta
This couldn’t be easier to make, with just a few simple steps:
- Cook your pasta in a pan of boiling water. Use fresh pasta to make the cooking time as short as possible.
- 2. When it’s cooked, drain the pasta and return to your pan on a low heat. Add the pesto, then add a little water to the pesto jar, shake and tip into your saucepan to make sure you get all of that delicious pesto.
- 3. Add your drained green olives and chopped feta.
- 4. Give everything a good stir and it’s ready!
If you like this, then you might enjoy turning it into a bake with my Creamy Pesto Pasta Bake (or even a lasagne with my Asparagus, Pea and Pesto Lasagne!)
Pesto Pasta with Feta and Green Olives
Ingredients
- 500 grams fresh pasta
- 190 grams green pesto
- 150 grams drained weight green olives
- 200 grams feta
Instructions
- Bring a large pan of water to the boil. Cook the pasta for as long as the packet says.
- Drain the pasta, then tip the pasta back into the pan on a low heat. Add the pesto, then half fill the pesto jar with water, put the lid on and shake, then pour that into the pasta too. Add the olives and chopped feta.
- Cook, stirring often, until the pesto has warmed through – just a couple of minutes will do it. Be careful not to cook for too long or your pasta will stick to the bottom. Done!
Video
Quick, easy and no fuss!