Pasta with Basil Fetta & Tomato
Ingredients:
- 340g dry pasta - penne, rigatoni or fusilli
- 1 cup basil leaves, shredded
- Zest of 2 lemons
- Squeeze of lemon juice
- 1 punnet cherry tomatoes, halved
- 160g South Cape Basil Pesto Fetta, crumbled
- Olive oil
- Salt and pepper to taste
Method:
Cook the pasta in plenty of boiling salted water. Put the cherry tomatoes, basil, lemon zest and South Cape Basil Pesto Fetta in a bowl and drizzle with olive oil
Add the hot, drained pasta and mix together. The Fetta will start to melt a little, coating the pasta as it does.
Add a squeeze of lemon juice, drizzle with some extra olive oil if needed and season with salt and pepper.
Serves 4
Handy tip:
Serve pasta in a large bowl or platter – allow guests to serve themselves & Enjoy!
