You will need
4 cups cooked pasta (tubes like Penne or Macaroni work well)
125g basil pesto
1 can 390g artichoke hearts, quartered
70 – 80 g feta cheese, cubed
1 heaped cup baby cherry tomatoes, halved (or quartered if they are bigger)
Grated parmesan cheese for garnish
How to make it
Cook the pasta to al dente, drain.
Return to the pot, add a splash of olive oil and turn the heat up.
As soon as the pasta starts to fry, turn the heat off and add the basil pesto, stir to coat all the pasta.
Add the artichokes, feta and tomatoes and gently stir through.
Serve immediately with freshly grated parmesan.
– This recipe is also great as a pasta salad – simply use room temperature pasta and mix all the ingredients together.