Ingredients
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250 g spaghetti (~1/2 lb, I used corn spaghetti so it was gluten-free)
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1/3 cup peas, frozen
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10 cherry tomatoes, quartered
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100 g feta cheese
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2 teaspoons pesto sauce
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1 tablespoon fresh rosemary, minced
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1/8 teaspoon granulated garlic
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1/2 tablespoon fresh chives, minced
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1 teaspoon oil
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fresh ground black pepper
Instructions
- Cook spaghetti in salted water according to package directions. Ordinary spaghetti should take around 8-12 minutes.
- 2 minutes before end of cooking time add in the frozen peas.
- Drain and add to a big bowl.
- Stir in pesto sauce and oil if using. Sprinkle with herbs, garlic, pepper to taste. Toss to coat.
- Now add in the cherry tomatoes and feta cheese. Mix.
- Keep chilled til serving or eat right away.
- Variation:
- Sautee one large onion (chopped) in a little oil while cooking the pasta. Add to the salad with remaining ingredients.