Spaghetti Pesto

5 ingredients
6 steps

Ingredients

  • 330 g spaghetti, uncooked
  • 1 jar (218 mL) CLASSICO Basil Pesto di Genova
  • 2 cups halved cherry tomatoes
  • 1/2 cup sliced pitted Kalamata olives
  • 1/3 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper

Directions

  1. 1
    Cook spaghetti as directed on package, omitting salt.
  2. 2
    Drain spaghetti, reserving 1/2 cup of the cooking water.
  3. 3
    Place spaghetti in large bowl.
  4. 4
    Add pesto, tomatoes and olives; mix lightly.
  5. 5
    Add enough of the reserved cooking water until spaghetti mixture is desired consistency.
  6. 6
    Sprinkle with feta before serving.

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