Spinach Pesto with Cherry Tomatoes and Feta Cheese

The pesto coats the warm pasta to make a creamy, rich sauce, which is accented by the crumbled feta and contrasted by the sweet cherry tomatoes.

The pesto used here is also available as a standalone recipe: Spinach Pesto.

Ingredients

• 1 pound (450 g) bow tie pasta
• 1 recipe pesto (following)
• 1 pint (470 ml) cherry tomatoes, halved
• ¾ cup (180 ml) crumbled feta cheese or more to taste
• Freshly ground black pepper to taste

Method

1. To make the pasta, heat a large pot of salted water to a boil. Stir in the pasta and cook, stirring occasionally, until al dente, about 10 minutes.
2. Drain the pasta and shake it around to get rid of as much water as you can.
3. Dump the pasta into a large serving bowl. Stir in the pesto until the pasta is coated, then toss in the cherry tomatoes and crumbled feta.
4. Taste the salad and season it as you like with salt and pepper. You can make the salad up to about an hour before you serve it.
5. Check the salt and pepper just before you serve the salad. If it’s looking a little dry, add some olive oil and stir it around.