Spaghetti with mint and feta pesto
NUTRITION: PER SERVING
FAT 29.8G (5.8G SATURATED)
CARBOHYDRATES 63G (3G SUGARS)
1 garlic clove
Large bunch of fresh mint (about 80g), leaves picked, plus extra leaves for garnish
25g toasted pine nuts, plus a few extra
100g feta, crumbled
About 180ml extra-virgin olive oil
Lemon wedges to serve
Cook the spaghetti in a pan of boiling salted water for 10 minutes or until al dente.
Meanwhile, crush the garlic in a pestle and mortar with a pinch of sea salt. Add the mint leaves and pine nuts a few at a time and crush to a rough paste. Stir in the crumbled feta, then stir in enough oil to get a thick, saucy consistency. Season.
Drain the pasta, then stir through the mint and feta pesto. Serve topped with extra mint leaves and pine nuts, with the lemon wedges to squeeze over.
And a couple more ideas to try…
For a fresh, Italian-style supper for 4
Cook 400g spaghetti in a large pan of boiling salted water for 10 minutes or until al dente. Drain, then toss with a glug of extra-virgin olive oil, 8 slices of torn Parma ham, a large handful of semi-dried tomatoes, 25g toasted pine nuts and some wild rocket. Add shaved Parmesan and black pepper to serve.
Make a summer bake for 4
Cook 400g spaghetti as above, drain and set aside. Heat a splash of oil in a non-stick pan over a high heat, then add 2 thinly sliced chicken breasts. When they turn white, add a sliced onion and crushed garlic clove. Stir in 100g peas, 200ml double cream and 25g grated Parmesan, then bring to a simmer. Add the cooked spaghetti and a handful of basil leaves, then transfer to a baking dish. Sprinkle over more Parmesan and bake until golden.