What makes this recipe so particular although is the very fact it merges my two most favorite cuisines: Greek and Italian (my household personal each Greek and Italian eating places though they by no means combine the cuisines. This dish proves it may work)! I omit the cheese as I’m vegan however the remainder of the household loves this as is.
Don’t fear in regards to the chilli both, take away it if you happen to don’t prefer it otherwise you’re nervous in regards to the children. I just about like chilli on my cornflakes so can’t get sufficient of the stuff!
I attempt to at all times go for wholewheat pasta for a more healthy various to the white stuff. Not solely is that this dish excessive in fibre, but it surely’s additionally a supply of vitamin E, vitamin B and wholesome fat.
Reasonably fairly too, don’t you assume?!
Substances (Serves 4)
- 300g entire wheat fusilli pasta.
- 100g feta, cubed
- 2 crimson chillies, sliced finely (much less if cooking for youngsters)
- Giant handful of contemporary basil, roughly chopped
- 20ml additional virgin olive oil
- Salt and pepper to season
Methodology
- Prepare dinner pasta based on packet directions
- Drain and serve into giant bowls
- Prime with feta, chillies and basil
- Drizzle with additional virgin olive oil
- Season with salt and pepper to style
Easy, straightforward and scrumptious, I hope you get to make this quickly.
Pre-order my debut youngsters’s e-book
Greek Myths, Folktales & Legends for 9-12 yr olds
Printed by Scholastic. Out there on Amazon
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