0.5kg fusilli pasta
300g DODONI feta
300g sun-dried tomatoes in olive oil
8-10 Kalamata olives
2 tbs capers
1 clove of garlic
50 gr. pine nuts

Pasta with Sun-Dried Tomato Pesto and Feta Cheese_1

Boil water in a large pot.

Pit and chop olive oils. Drain the capers with water to remove the extra salt.

Pasta with Sun-Dried Tomato Pesto and Feta Cheese_2


Cook the pasta according to the package directions and drain. Drizzle with olive oil and transfer in a large bowl. Meanwhile, place the sun-dried tomatoes, 2 tablespoons from their oil, the capers, the garlic, salt, the pine nuts and pepper in a food processor or a mortar. Using a pestle, crush against bottom and sides of mortar until coarse paste forms.

Transfer pesto in the bowl and stir in feta cheese and olives.


by Madame Ginger