Pesto Pasta Salad, with Feta and Sundried Tomatoes

Apologies Italy (Genoa in particular) but I love this.

It's such a favourite there are lots of variations.  Sundried tomatoes (semi-soft), roasted stoned black olives and cubed roast feta pictured here.

The Pesto (per person):

17g warmed almonds, ground and removed

1 sml garlic clove, crushed with salt

A good handful of basil leaves, grind again

17g finely grated parmesan or parmesan/pecorino mix

Salt and pepper

I'm told by the Genoese, "no we don't tip up the olive oil bottle at this point and count to 10."  I listened.  The pesto is very creamy.

Whole Recipe:

Toss cubed feta 20-30g per person and olives in olive oil and roast in the oven (180c fan, 20 minutes).  Remove.  (If using fresh tomatoes add them too).

Make pesto.

Cook a small pasta shape like rosmarino or orzo.

Toss everything together.

 

(If using cooked beets, you can add them to the cooked pasta with the pesto).