This is such a light, healthy – and most importantly, quick to make – dish. Perfect for spring time.
It also requires very little cooking so even the most shy of cooks can give this one a go; and it can easily be made gluten free.
I use gluten free brown rice pasta but use whatever pasta you like. The sundried tomatoes I bought came in sunflower oil, so although I did drain them off, I kept a little of the oil so that the dish wasn’t too dry.
I’m all about adapting recipes to your own tastes so feel free to experiment. For example, if you want a vegetarian version, skip the pesto or make your own vegetarian pesto. Please do tell me if you make an adjustment to this dish that works, I’d love to hear about it and try it for myself!
The below serves one.
70g dried brown rice pasta
30g feta cheese, crumbled
3 sundried tomatoes, chopped roughly
Handful of olives, halved
1 tbsp pesto
1 tsp sweetcorn
1. Boil the pasta till al dente (I find about seven minutes does the job for brown rice pasta).
2. Drain the pasta and mix in all the ingredients.
3. Serve and season well.
You could serve this with a lovely side salad for spring or summer evening meals with friends too. I can just picture the scene, sitting in the garden with a bowl of pasta and glass of wine in hand, ahhhhh.