This recipe is perfect for a quick meal, a side dish or a pasta salad fit for summer entertaining.
I made up this recipe one evening when i was strapped for ideas and food in the fridge. It's tasty and versatile. You have complete creative control, so use this recipe as a guideline to experiment with flavours that suit your style. This is the aim I originally had, so go and have some fun in the kitchen!
400 grams spiral pasta
170 grams of crumbly feta cheese (substitute with low fat or your favourite brand)
115 gram tube of basil paste
100 gram packet of baby spinach
250 gram punnet of cherry tomatoes
1 medium to large lemon
Salt & Pepper
Cook spiral pasta until al dente. This should take no more than about 12 minutes.
While pasta is cooking, juice half the lemon, cut the tomatoes into halves or quarters depending on their size and slice feta into small cubes.
Drain pasta and stir in one full tube of basil paste. If you like a stronger pesto/basil flavour, add one and a quarter tubes. If you like a mild basil flavour, only add one tube as per recipe instructions. This is the part where you can be creative!
Add lemon juice and stir well so that the juice and basil coat the pasta evenly.
Add baby spinach while the pasta is still hot and stir through to wilt the leaves slightly.
Add tomatoes and feta, stir throughout until just combined. We don't want to mince the tomatoes and feta.
Add salt & pepper to taste and serve while hot, with a sprinkling of Parmesan cheese.
You can also serve this dish cold as a pasta salad.