Eat this hot or cold, lunch or dinner, drunk or sober. So versatile!
Ingredients:
500 grams of pasta: if you’re making this as a salad, use short pasta, if eating hot, go long
Around 200 grams of pesto
A bag of spinach, roughly chopped
Around 200 grams of feta, crumbled
Salt and pepper
2-3 tablespoons of olive oil
Method:
Put a large pot of salted water on the stove on a high heat. Once it has come to a rolling boil, add pasta and cook according to packet instructions, or for 8-10 minutes.
If eating the pasta hot, when the pasta is almost cooked, add the spinach into the pot along with the pasta and allow it to wilt for 30 seconds to 1 minute. If eating cold, leave the spinach out.
When the pasta (and spinach) is cooked, drain the water. If eating cold, rinse the pasta in cold water and drain again. Pour over 2-3 tablespoons of olive oil and mix through the cooked pasta to prevent it from sticking together.
Add the rest of the ingredients, including the chopped spinach if eating cold, and a good crack of salt and pepper. Mix thoroughly to combine. Enjoy!