Sun-dried Tomato Pesto Pasta
Servings: 3
Ingredients
- 180 g Sundried Tomato Pesto Paste – Store bought
- 200 g Lasagna pasta sheets
Fresh ingredients
- 1 Onion - Sliced
- 8 Garlic cloves - Minced
- ½ cup Fresh Parsley – Rough chopped
- ¼ cup Feta Cheese
Spices and condiments
- 1 tsp Salt
- 2 Tbsp Cooking oil
Instructions
- Prepare the ingredients: Prepare the onion and garlic by slicing and mincing them, respectively. Rinse the parsley in running water and roughly chop them. Also, gather feta cheese, sundried tomato pesto, salt and cooking oil.
- Sauté the aromatics, cook the pasta: Preheat a pan on medium low heat, and then add the cooking oil and the aromatics. Sauté the aromatics for three minutes and stir occasionally. Prepare a pot, add one litre of water and bring to boil. Add a pinch of salt, few drops of cooking oil and cook the pasta for nine minutes, or follow the instruction on the box. Keep three tablespoon of pasta water before draining the pasta.
- Add pesto, parsley and pasta: Add the sundried tomato pesto, parsley and pasta in the pan and stir to mix. Add salt at the end to taste. If you feel like the pasta sheets are too large, cut them into bite size pieces to mix. Garnish with chopped parsley and feta cheese, and serve immediately.