A quick and creamy summer pasta, ready in about 10 minutes, with lightly roasted cherry tomatoes, feta and blended arugula. It is a fresh, simple main dish, perfect both warm and served cold after a trip to the fridge.
Bring a pot of salted water to a boil and cook the pasta according to the package instructions.
Meanwhile, cut the cherry tomatoes in half and place them in the air fryer basket.
Cook the cherry tomatoes at 220 °C for about 6 minutes, until they are slightly wilted and flavorful.
Put the feta and arugula in a blender or food processor, then blend until smooth and creamy.
If the cream is too thick, add a little cooking water to make it smoother without using oil.
Drain the pasta al dente, add the cherry tomatoes and the feta and arugula cream, then mix well and serve immediately or cold.
Air fryer
Blender or food processor
Store the pasta in the refrigerator in an airtight container for up to 1 day. Mix before serving and, if needed, add a splash of cooking water to restore softness to the feta and arugula cream. Do not freeze.
You can serve it immediately while still warm or let it cool in the fridge for a fresher, more intense flavor. Ideal as a quick lunch or summer dinner
Italia
| Energy (kcal) | 204.45 |
| Carbohydrates (g) | 35.02 |
| of which Sugars (g) | 2.49 |
| Fat (g) | 3.77 |
| of which Saturates (g) | 2.29 |
| Protein (g) | 9.14 |
| Fiber (g) | 1.18 |
| Sale (g) | 0.22 |
