Pasta Pesto And Feta Toss Recipes

PESTO PASTA TOSS

Cooked bow-tie pasta is tossed with pesto, feta cheese and roasted red peppers for a tasty dish that can be served either hot or cold.

Provided by My Food and Family

Categories Recipes

Time 17m

Yield Makes 6 servings, 1-1/3 cups each.

Number Of Ingredients 4

Pesto Pasta Toss image

Steps:

Cook pasta as directed on package; drain.
Toss with remaining ingredients.

Nutrition Facts : Calories 560, Fat 26 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 35 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g

Ingredients

1 pkg. (16 oz.) farfalle (bow-tie pasta), uncooked
1 pkg. (8 oz.) ATHENOS Traditional Feta Cheese, crumbled
3/4 cup CLASSICO Traditional Basil Pesto Sauce and Spread
1 jar (7 oz.) roasted red peppers, drained, finely chopped

BAKED FETA PASTA

Whether you're an avid TikTok user or just a casual Instagram consumer, you've probably seen the feta and tomato pasta taking the social media world by storm. It has an interesting history. In 2018, Finnish blogger Tiiu Piret (@tiiupiret) shared a recipe for a pasta containing prosecco, baked feta and tomatoes. In 2019, another Finnish blogger, Jenni Häyrinen (@liemessa), shared her simplified version of the dish on her blog and Instagram using the hashtag #uuifetapasta. (Afterward, sales of feta in Finland apparently increased by 300 percent.) American food influencer MacKenzie Smith (@grilledcheesesocial) eventually heard about the dish from a friend with a Finnish boyfriend. In January 2021, she posted a translation of the popular recipe on her blog and Instagram, which led to it going viral in the United States. It's easy to see why the recipe has achieved such fame: Cherry tomatoes and a whole block of feta are baked until soft and melty, then tossed with garlic, basil and cooked noodles for a beautifully cheesy dish. We opted to use a short tube pasta so the sauce can get trapped inside each piece and added a pinch of flaky sea salt on top to perfectly balance the dish.

Provided by Food Network Kitchen

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

Baked Feta Pasta image

Steps:

Preheat the oven to 400 degrees F.
Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined. Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper. Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Raise the heat to 450 degrees F and continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.
Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of the cooking water, then thoroughly drain the pasta.
As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes (if using). Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce (it's okay if some of the oil isn't fully integrated). Add the pasta and half the basil and toss until evenly coated. If the sauce is too thick, stir in some pasta water a couple tablespoons at a time. Taste and adjust the seasoning with salt and pepper. Serve topped with the remaining basil and a pinch of sea salt.

Ingredients

2 pints (20 ounces) cherry tomatoes
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
One 8-ounce block feta cheese, drained (see Cook's Note)
10 ounces mezze rigatoni
1 clove garlic, finely grated
Pinch crushed red pepper flakes, optional
1/4 cup fresh basil leaves, thinly sliced
Flaky sea salt, for serving

PASTA, PESTO AND FETA TOSS

This is wonderful as a hot meal or a cold salad. It makes alot, so we usually have it the first night hot, then refrigerate for salad during the week.

Provided by Boca Pat

Categories Cheese

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 4

Pasta, Pesto and Feta Toss image

Steps:

Cook pasta as directed and drain.
Toss remaining ingredients with hot pasta.
Can be made ahead and enjoyed cold.
Prepare as directed, cover, refrigerate until serving.

Nutrition Facts : Calories 477.4, Fat 11.1, SaturatedFat 6.3, Cholesterol 35.7, Sodium 915.1, Carbohydrate 80, Fiber 16.3, Sugar 3.5, Protein 20.7

Ingredients

1 (16 ounce) package farfalle pasta (bow tie pasta)
1 (8 ounce) package feta cheese, crumbled
1 (7 ounce) package basil pesto
1 (7 ounce) jar roasted red peppers, drained,finely chopped

BAKED FETA PASTA

Try your hand at this easy vegetarian pasta bake - sweet roasted cherry tomatoes offer a delicious contrast with soft, tangy feta

Provided by Esther Clark

Time 45m

Number Of Ingredients 7

Baked feta pasta image

Steps:

Heat the oven to 200C/180C fan/gas 6. Toss the tomatoes, oil, chilli flakes and garlic together in a medium baking dish. Roast for 15 mins, then nestle the block of feta into the middle of the dish. Season everything well and bake for a further 20-25 mins, or until the feta is turning golden and the tomatoes have softened and turned jammy.
Cook the pasta following pack instructions, then drain, reserving a mugful of the cooking water. Remove and discard the garlic cloves from the baked feta, then break up the cheese using a fork. Tip the pasta into the dish along with a splash of the reserved cooking water, and gently toss to combine with the cheese and tomatoes - the pasta should be well-coated in a creamy, cheesy sauce. Add another splash of the cooking water to loosen, if needed. Season well with black pepper, then scatter over the basil to serve.

Nutrition Facts : Calories 553 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 1.27 milligram of sodium

Ingredients

500g cherry tomatoes
3 tbsp extra virgin olive oil
pinch of chilli flakes
3 garlic cloves, lightly bashed
200g block of feta
350g pasta (penne, rigatoni or your favourite shape)
small bunch of basil, leaves picked

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Web Aug 26, 2020 Add the pesto and toss to coat. If you need to, add a little bit of the pasta cooking water to help mix it evenly. Taste, and if needed, …
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In a larger bowl, toss the tomatoes with kosher salt, black pepper, garlic and extra virgin olive oil. Transfer to a sheet-pan and bake in heated oven 25 to 35 minutes or just until the tomatoes collapse and develop some char (if you don't want them too soft, take the tomatoes out earlier). When ready, remove from the oven. (See notes)
While the tomatoes are roasting, cook the spaghetti in boiling water according to the package to al dente (about 10 minutes). Reserve ½ cup of the pasta cooking water. Drain the pasta.
Transfer the cooked spaghetti to a large bowl (same bowl used earlier for the tomatoes). Add the pesto and toss to coat. If you need to, add a little bit of the pasta cooking water to help mix it evenly. Taste, and if needed, add a bit of kosher salt and black pepper to season.

Pasta Pesto And Feta Toss Recipes

PESTO PASTA TOSS

Cooked bow-tie pasta is tossed with pesto, feta cheese and roasted red peppers for a tasty dish that can be served either hot or cold.

BAKED FETA PASTA

PASTA, PESTO AND FETA TOSS

This is wonderful as a hot meal or a cold salad. It makes alot, so we usually have it the first night hot, then refrigerate for salad during the week.

BAKED FETA PASTA

Try your hand at this easy vegetarian pasta bake - sweet roasted cherry tomatoes offer a delicious contrast with soft, tangy feta

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