Ingredients

The following ingredients have 4 Servings
  • 400g orecchiette pasta
  • 40g butter
  • 1 clove garlic, peeled and finely chopped
  • 3 punnets cherry tomatoes, cut in half
  • 1 cup fresh basil leaves, roughly torn
  • 320g jar marinated goat's feta (can be substituted with fresh ricotta)
  • ½ cup toasted pine nuts
  • Sea salt and freshly ground black pepper to season

Instruction

  • <p>Bring large saucepan of lightly salted water to the boil and cook pasta for 10-12 minutes until al dente.</p> <p>While pasta is cooking, melt butter in a pan and cook garlic for a few minutes until golden. Add tomatoes and cook for five minutes until they start to soften and break up.</p> <p>Add cooked pasta to pan. Scatter over basil, crumbled feta and pine nuts and toss to combine.</p> <p>Season with extra black pepper. Serve immediately.</p>