linguini with red pepper pesto and feta

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THE EXPERIENCE

traditional

contemporary

Level of difficulty

Time needed 45 minutes

INGREDIENTS

FOR THE PESTO

4-5 red peppers

salt

freshly ground pepper

2 garlic cloves

1 tbsp lemon juice

40 gr. almonds

100 gr. DODONI Crumbled Feta

100 ml olive oil & some more to roast the peppers

OTHER

500 g linguini

150 g DODONI Crumbled Feta

¼ bunch of parsley, chopped

PREPARATION

Preheat the oven to 180^o C. Wash the red peppers.

EXECUTION

Put the red peppers in a baking pan aligned on a baking sheet, drizzle them with some olive oil and sprinkle some salt and pepper. Roast them in a preheated oven, at 180^o C, for about 20-25 minutes (until they soften and get some colour). Take them out of the oven, cover them with heatproof cling film for 2-3 minutes and then remove it. Peel them off and remove their seeds carefully (as they’re still very warm). Put them in a food processor. Add the garlic, lemon juice, almonds, salt and freshly ground pepper and process until pureed. Add the DODONI Crumbled Feta and olive oil and process until smooth. Transfer the pesto into a large bowl. Boil the linguini in well-salted water, according to the package’s directions. Strain them and while they’re still hot, put them in the bowl with the pesto. Mix gently, so that the pesto covers each and every bit of pasta. Serve the linguini sprinkled with DODONI Crumbled Feta and chopped parsley.

linguini with red pepper pesto and feta