Pasta Salad with Pesto and Papathanasiou Sheep & Goat Cheese
Ingredients:
• 250 g farfalle pasta
• 3–4 tbsp basil pesto
• 150–180 g Papathanasiou Sheep & Goat Cheese<br>• 8–10 cherry tomatoes, halved
• a handful of rocket leaves or mixed salad leaves
• 1–2 tbsp olive oil
• freshly ground black pepper
• a few microgreens, for serving
• 3–4 tbsp basil pesto
• 150–180 g Papathanasiou Sheep & Goat Cheese<br>• 8–10 cherry tomatoes, halved
• a handful of rocket leaves or mixed salad leaves
• 1–2 tbsp olive oil
• freshly ground black pepper
• a few microgreens, for serving
Method:
1. Cook the pasta in salted boiling water according to the package instructions. Drain and let it cool slightly. 2. Transfer the pasta to a large bowl and toss with the basil pesto while still slightly warm.
3. Add the rocket leaves or mixed greens and mix gently.
4. Place the pasta salad in a serving bowl.
5. Top with the halved cherry tomatoes and crumble the Papathanasiou Sheep & Goat Cheese generously over the salad.
6. Finish with a drizzle of olive oil, a little black pepper and a few microgreens on top.
