Baked feta pesto pasta recipe
This tasty pasta recipe makes a sauce out of whole-baked feta with tomatoes and broccoli, tossed together with a zesty pesto - big flavours that are sure to be a big hit with all the family!
See method- Serves 4
- Takes 30 mins
- 531 calories / serving
Ingredients
- 200g Greek-style salad cheese
- 250g pack cherry tomatoes
- ½ head of broccoli, cut into florets
- 4 tsp olive oil
- 150g frozen broad beans, defrosted
- 10g fresh dill, chopped
- 50g roasted salted cashews
- ½ lemon, zested and juiced
- 1 garlic clove, crushed
- 300g spaghetti
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Shop ingredientsEach serving contains
- Energy
- 2230kJ 531.0kcal
- Fat
- 19g
- Saturates
- 7g
- Salt
- 1.3g
- Sugars
- 7g
of the Reference intake
Carbohydrate 63.1gProtein 23.4gFibre 6.9g
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- Heat the grill to medium-high. Put the cheese in a baking dish about 20 x 25cm, arrange the tomatoes and broccoli around it and season well. Drizzle with 2 tsp oil and grill for 20-25 mins until the tomatoes are bursting, the broccoli is tender and lightly charred, and the cheese is soft.
- Meanwhile, boil the beans for 2-3 mins until piping hot. Drain (reserving the cooking water), rinse with cold water and drain again. Transfer to a food processor with the dill, cashews, lemon zest and juice, garlic and 2 tsp oil; pulse until finely chopped. Add 2-3 tbsp water and blend again to make a thick pesto.
- Cook the spaghetti to pack instructions in the reserved hot water. Drain, reserving 100ml water. Stir the pesto into the spaghetti with 50ml water. Tip into the baking dish and toss well to break up the cheese. Add more pasta water to loosen if needed. Serve with a twist of black pepper.
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