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creamy mediterranean pesto pasta

Mediterranean Pesto Pasta

This luxurious Mediterranean pasta combines a creamy pesto sauce with tangy feta, briny kalamata olives, and sweet sun-dried tomatoes. Ready in just twenty minutes, this restaurant-worthy dish delivers complex flavors with minimal effort, transporting your taste buds straight to the Mediterranean coastline.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 people
Course: Main Course
Cuisine: Mediterranean
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 150 g kalamata olives pitted
  • 1 cup pouring cream
  • 150 g sun-dried tomatoes chopped
  • 500 g pasta penne or spirals work best
  • 190 g pesto sauce
  • 150-200 g feta cheese cubed

Equipment

  • Large pot
  • Saucepan
  • Colander

Method
 

  1. Cook pasta in generously salted water according to package directions until al dente (still with a slight bite in the center).
  2. While pasta cooks, combine pesto sauce, pouring cream, and chopped sun-dried tomatoes in a saucepan.
  3. Gently bring the sauce mixture almost to a boil, then immediately reduce to a gentle simmer.
  4. After 3-5 minutes of simmering, add the cubed feta cheese and pitted kalamata olives to the sauce.
  5. Drain the pasta well when cooked (do not rinse).
  6. Combine the hot pasta with the warm sauce, stirring gently but thoroughly to coat every piece of pasta.
  7. Serve immediately in warmed bowls.

Notes

For the best flavor, use authentic Greek feta and oil-packed sun-dried tomatoes if possible. The feta won't fully melt, which creates delicious pockets of tangy cheese throughout the dish.
For a lighter version, substitute half-and-half for the cream. You can also add grilled chicken or shrimp for extra protein.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some of the sauce when stored, so add a splash of cream when reheating.