Thursday night is the start of the weekend for people living in the Middle East. The Muslim holy day is Friday so for expats, Fridays are usually spent laying by the pool in the warmer months or enjoying a champagne brunch.
Pretty much every Thursday night we spend with the Fordes, sitting alfresco, enjoying cocktails, singing and dancing along to the iPod while the kids create havoc inside!
We never think about dinner until we are slightly tipsy and starving and we usually end up ordering in some kind of fast food! Not good!
A couple of months ago, on a Thursday night, the Fordes were at our house and Catherine brought around one of the tastiest pasta dishes I have ever had. It was such a lovely change from the greasy take away and since that night I have made this pasta dish pretty much on a weekly basis.
You can make as little or as much as you like, it's super easy, really fresh and I love making it for myself when I'm in the throws of university study and need some carb loading to get me through!
Ingredients (serves 2)
2 cups of bowtie pasta
2 table spoons of red pesto sauce
1 punnett of cherry tomatoes
3/4 cup feta cheese crumbled
Salt and Pepper
Method
Cook pasta according to packet directions, ensure to heavily salt your cooking water. Meanwhile, halve or quarter your cherry tomatoes and dice your feta (I cheated and used already crumbled feta!). Once the pasta is cooked, drain the water and mix in the pesto, tomatoes and feta. Season with pepper and serve immediately.
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