Marlaina’s Quick & Easy Red Pepper Pesto Pasta

The last term of the South African school year can get quite hectic and sometimes a quick and easy dinner is in order. Marlaina’s Red Pepper Pasta fits the bill. Its fast and delicious and healthy. This is a versatile recipe where you can add any number of chopped veggies or make it heartier by adding chopped chicken or prawns.

Grape Tomatoes - Red Pepper Pesto - Fresh Basil - Feta - Pasta - Parmesan - Mushrooms

Grape Tomatoes – Red Pepper Pesto – Fresh Basil – Feta – Pasta – Parmesan – Mushrooms

Drain the excess oil from the Red Pepper Pesto. Reserve 2 tablespoons oil. Pour about 2 tablespoons of reserved oil into a large saute pan. Add chopped mushrooms to the oil and saute until mushrooms start to color over medium high heat.

Drain the excess oil from the Red Pepper Pesto. I like  Woolworth’s version. But, Pick N Pay has one as well. Reserve 2 tablespoons oil. Pour about 2 tablespoons of reserved oil into a large saute pan. Add chopped mushrooms to the oil and saute until mushrooms start to color over medium high heat.

Add tomoatoes to the mushrooms and saute until tomatoes start to burst. Add the garlic and the basil.

Add tomoatoes to the mushrooms and saute until tomatoes start to burst. Add the garlic and the basil.

Add the Red Pepper Pesto and about 1/2 a cup of the reserved pasta water and stir.

Add the Red Pepper Pesto and about 1/2 a cup of the reserved pasta water and stir.

Add the cooked pasta to the red pepper pesto mixture. Add about another 1/2 cup of pasta water and stir well to moisten the pasta. Then add the feta.

Add the cooked pasta to the red pepper pesto mixture. Add about another 1/2 cup of pasta water and stir well to moisten the pasta. Then add the feta.

Salt and pepper to taste.

Salt and pepper to taste.

Sprinkle with parmesan.

Sprinkle with parmesan.

Marlaina’s Quick Easy Red Pepper Pesto Pasta

250 grams (1/2 pound) Tubular Pasta, cooked and drained (1 cup pasta water, reserved)

100 grams (about 3.5 oz.) Feta, cubed

1 tablespoon Garlic, minced (not pictured)

Large Hadful (30 grams) Fresh Basil, stems removed

2 125 grams (about 4 oz each) tubs prepared Red Pepper Pesto, drained (2 tablespoons oil, reserved)

2 cups chopped mushrooms, aubergine (eggplant) or marrow (zucchini) or any combination

200 grams (about 7 oz.) grape tomatoes

Several tablespoons parmesan

Cook pasta according to package directions. Reserve about a cup of pasta water and set aside. Rinse pasta and set aside.

Cube feta and set aside.

Drain the excess oil from the Red Pepper Pesto. Reserve 2 tablespoons oil. Pour about 2 tablespoons of reserved oil into a large saute pan. Add chopped mushrooms to the oil and saute until mushrooms start to color over medium high heat.

Add tomoatoes to the mushrooms and saute until tomatoes start to burst. Add the garlic and the basil.

Add the Red Pepper Pesto and about 1/2 a cup of the reserved pasta water and stir.

Add the cooked pasta to the red pepper pesto mixture. Add about another 1/2 cup of pasta water and stir well to moisten the pasta. Then add the feta.

Salt and pepper to taste.

Sprinkle with parmesan.

2 thoughts on “Marlaina’s Quick & Easy Red Pepper Pesto Pasta

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