Pesto Pasta with Feta and Tomato
Serving Size / Yield
- 1 lb penne pasta
- 3/4 C Pesto
- 20 cherry tomatoes, halved
- 1 C crumbled feta cheese
- Kosher salt and freshly ground black pepper
- Olive oil, as needed
Bring a large pot of salted water to boil. Stir in penne and cook, stirring occasionally, until al dente. Drain the pasta and dump into a large serving bowl.
Stir in pesto until the pasta is coated. Toss in cherry tomatoes and the crumbled feta. Season with salt and pepper then serve.