Ingredients

• 1 shallot (or 1 onion)
• 1 orange or red bell pepper
• 2 tomatoes
• 200g pasta (Conchiglie or spaghetti recommended)
• 1 package feta cheese
• Fresh basil
• 80g red pesto
• 60g lamb’s lettuce (mâche/corn salad)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar

Step 1: Cutting & Cooking

• Boil plenty of water in a covered pot for the pasta.
• Finely chop the shallot and dice the bell pepper & tomatoes.
• Cook the pasta until done, keeping the pot covered. Then drain and let steam escape without the lid.

Step 2: Cooking the Vegetables

• Meanwhile, heat the olive oil in a wok or skillet and sauté the shallot for 2 minutes over medium heat.
• Add the bell pepper & tomato and stir-fry for 5-6 minutes. Season with salt and pepper.
• While cooking, cut the feta into ½ cm cubes and tear the basil leaves into small pieces.

FUN FACT: Did you know that 1 red bell pepper contains approximately the same amount of vitamin C as 3 oranges? Additionally, bell peppers are rich in vitamin E - an antioxidant that protects our cells, blood vessels, and organs.

Step 3: Preparing the Salad

• Add the pasta and red pesto to the wok or skillet and heat for 1 minute.
• In a salad bowl, make a dressing with the balsamic vinegar and extra virgin olive oil.
• Season with salt and pepper.
• Mix the lamb’s lettuce with the dressing.

Step 4: Serving

• Divide the lamb’s lettuce and pasta between plates.
• Garnish the dish with feta cheese and basil.

Enjoy your meal!