Ingredients

  • 250 g spaghetti (~1/2 lb, I used corn spaghetti so it was gluten-free)
  • 1⁄3 cup peas, frozen
  • 10 cherry tomatoes, quartered
  • 100 g feta cheese
  • 2 teaspoons pesto sauce
  • 1 tablespoon fresh rosemary, minced
  • 1⁄8 teaspoon granulated garlic
  • 1⁄2 tablespoon fresh chives, minced
  • 1 teaspoon oil (optional)
  • fresh ground black pepper

Directions

  • 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.

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