Italian Spaghetti with Pesto

  • Serves 4
  • 15 mins to prepare
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  • 250g dried spaghetti
  • 1 each: small onion, garlic clove, diced
  • 2 tablespoons each: olive oil, lemon juice
  • 1/4 cup basil pesto
  • 250g cherry tomatoes, halved
  • 1 small green capsicum, diced
  • 200g feta cheese, cubed
  • fresh herbs & freshly ground black pepper to garnish

Cooking Instructions

Cook the spaghetti according to the packet instructions. Reserve a 1/4 cup of the cooking water.

Sauté the onion and garlic in the oil in a medium saucepan, until softened.

Add the lemon juice and simmer for 30 seconds. Stir in the pesto, tomatoes, capsicum, feta and enough cooking water to make a little sauce. Heat through. Serve over the drained spaghetti. Garnish with the herbs and black pepper.

Serves 4. Made in 15 minutes.

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