Spaghettini with Creamy Smooth Feta Pesto
Yield: 4
Fresh, vibrant and full of creamy flavour, this spaghettini with smooth feta pesto combines wholemeal pasta and zucchini noodles with a silky homemade pesto made from basil, toasted pine nuts and Riverina creamy feta. Finished with a hint of chilli and black pepper, it’s a light yet satisfying dish that brings together freshness, richness and plenty of everyday flavour.
Ingredients
Spaghettini with Creamy Smooth Feta Pesto
Pesto
Instructions
- Using a spiralizer, cut your Zucchinis into noodles.
- Meanwhile, bring a large pot of water to the boil and add a pinch of salt.
- Add the pasta and stir once or twice in the first minute or two of cooking to ensure the pasta doesn’t stick together.
- Cook as per the instructions.
- Blanch Zucchini noodles in in the pot with the pasta for about 30 seconds
- The Pasta should be al dente or a little firm to bite. Drain the Pasta reserving a cup of the cooking water.
- Add a pinch of Chilli, twist of Pepper and toss together to combine and reheat.
- Divide between bowls and serve.
Pesto
- Place a small frying pan over a medium heat and add the pine nuts. Toast, stirring regularly for approx. 4 minutes or until lightly golden brown. Remove from the pan and allow to cool.
- Meanwhile, bring a small saucepan of water to the boil and have a bowl of iced water ready close to the stove. Blanch the basil in the boiling water for 30–40 seconds and refresh into the iced water until cold. Drain and squeeze to remove any remaining water.
- Place the Basil, Garlic, Salt, Pinenuts, Olive Oil and Creamy Feta into a food processor and blend until smooth.
