Pasta with Green Pesto and Sheep Cheese

Ingredients

• 70 g pine nuts
• 2 fresh garlic cloves
• 3 bunches basil (about 90 g)
• 50 g grated Parmesan
• 80 ml olive oil
• Salt
• Pepper
• 500 g whole wheat spaghetti
• 250 g Feta

Instructions

1. 1.

   Toast the pine nuts in a dry pan. Peel and roughly chop the garlic. Wash the basil, shake off excess water, pluck the leaves, and set some aside for garnish.

2. 2.

   Place the remaining basil leaves in a blender. Add the garlic, Parmesan, and 50 g of pine nuts, then blend finely. Gradually add olive oil until a creamy pesto forms. Season with salt and pepper.