Pasta with Broccoli, Artichoke, Feta Cheese & Red Pesto

It’s time for another recipe for tasty, healthy dinner! I love pasta because you can combine it with your favorite toppings and quickly prepare a valuable meal. Recently, I’ve been often opting for gluten-free buckwheat pasta, which you can find e.g. in my store HERE.

Preparation:

I cut the pepper into quarters and baked at 180°C until soft. I left it to cool, peeled the skin, and then blended with the remaining pesto ingredients. I cooked the pasta according to the recipe on the package, divided the broccoli into florets and cooked with artichoke in salted water until al dente. I diced the feta cheese.

I served the pasta with pesto, vegetables, and topped it with feta cheese.