Quick and easy recipe. This portion is enough for two people.
200 gr linguine pasta (spaghetti also works)
1 red pepper
1 onion
2 garlic cloves
10 gr fresh basil
40 gr pine nuts
15 gr butter
1 tbsp vegetable broth
80 gr feta cheese
olive oil
salt and pepper
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Preheat the oven to 230°C (450°F).
Bring water to a boil in a large pot and boil the pasta according to the instructions on the package, or until “al dente”. Sieve the pasta and add a bit of olive oil so the pasta won’t stick together.
Rinse the pepper and dice it little pieces. Spread the pepper evenly on a baking sheet with aluminum foil and brush a little bit of olive oil over. Season with salt and pepper. Bake for 12 minutes or until the pepper starts to soften.
Chop the basil and set aside. Finely dice the onion and crush the garlic. Set aside. Heat a pan over medium heat and dry-roast the pine nuts for a few minutes or until they start to take color. Be careful, they can burn easily.
Heat 1 tbsp of olive oil on the pan with the pine nuts and add the onion and garlic. Fry for 5-7 minutes or until the onion starts to soften. Add the butter and let it melt. Add the vegetable broth, mix and take the pan off the heat.
Crumble the feta cheese with your fingers and put in a bowl. Place the pasta in a big bowl and add the oven-roasted pepper, pine nuts, onion and basil. Mix everything well. Serve with sprinkling feta cheese over each plate of pasta and freshly ground pepper.
