Pesto Pasta Salad with Feta, Sundried Tomatoes and Pine Nuts

Method

Place basil, parmesan and 50g pine nuts into a food processor and blend until all ingredients are roughly chopped. Add oil and blend until a chunky paste has formed. Set pesto aside.

Bring a large pot of water to the boil and add penne. Cook until al dente, then drain and allow to cool slightly.

Once pasta has cooled, transfer to a large bowl. Add pesto and stir until all the pasta is coated. Add sundried tomatoes, Danish feta (crumbled), remaining pine nuts and baby spinach. Stir until combined.

Season to taste with pepper and serve.