Feta Pesto Pasta

This easy feta pesto pasta is made with spaghetti tossed in basil pesto, crumbled feta, fresh basil, and juicy roasted cherry tomatoes. A delicious, simple pasta dinner that's ready in about 30 minutes.

Course Main Course, Pasta Recipes

Cuisine Italian

Prep Time 10

Cook Time 20

Servings servings

Calories 768kcal

Author Adina Beck

Equipment

Medium baking dish
Large pot for cooking the pasta

Ingredients

Roasted tomatoes:

1 lb cherry tomatoes or grape tomatoes Note 1
1 tablespoon olive oil
½ teaspoon red pepper flakes more or less to taste
½ teaspoon fine sea salt
¼ teaspoon ground black pepper

Pasta:

1 lb pasta Note 2
⅔ cup basil pesto Note 3
7 oz feta cheese from a block not pre-crumbled
¾ cup fresh basil leaves
freshly grated Parmesan optional

US - EU

Instructions

Preheat the oven to 425°F (220°C).
Roast the tomatoes: Halve the tomatoes and place them in the baking dish. Toss with olive oil, red pepper flakes, salt, and pepper. Roast for 15 minutes, gently stirring halfway through.
1 lb cherry tomatoes or grape tomatoes + 1 tablespoon olive oil + ½ teaspoon red pepper flakes + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper
Cook the pasta while the tomatoes are roasting. Bring a large pot of generously salted water to a boil. Cook the pasta according to the package instructions. Reserve about ½ cup of the pasta cooking water before draining.
1 lb pasta
Add the pesto: Return the drained pasta to the empty pot. Add the pesto and about half of the reserved pasta water. Toss well to combine, adding more of the remaining water only if necessary.
⅔ cup basil pesto + about ½ of the reserved pasta water
Add the feta and basil: Crumble the feta directly into the pot with your hands. Toss gently to combine.
7 oz feta cheese
Add the tomatoes: Add about ¾ of the roasted tomatoes and all their cooking juices. Tear most of the basil into the pot. Toss gently to combine.
¾ of the tomatoes and all their juices + most of ¾ cup fresh basil leaves
Serve immediately, topped with the remaining roasted tomatoes and fresh basil. Sprinkle each serving with freshly grated Parmesan if you like.
freshly grated Parmesan

Notes

Tomatoes: Use any kind of small tomatoes you like. If you don't have the time or don't want to roast them, simply halve them and add them to the finished dish before serving.
Pasta: I used spaghetti this time, but I've made this dish with all kinds of pasta, both short and long shapes. Use whatever you have.
Pesto: I often use homemade basil pesto, but store-bought is perfectly fine, too. Use whichever you prefer. If you're using pesto made with other herbs, you can leave out the fresh basil so the flavors don't clash.
Basil: If you don't have fresh basil, use a little dried basil or leave it out completely.

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