Summer Spaghetti

I actually couldn’t resist telling you about my lunch today. With a super busy day and little time to eat, I made a (very) early lunch and sat down to eat at 11.40 am. I thought I’d only have a little but then devoured the whole bowl. As dishes go, it could have been worse, it could have been heavy on the cream, the cheese or the dressing. But in fact I don’t have much in the fridge which I am now so thankful for as this yummy dish came about as a result. What I did have in the fridge which really made this dish was feta. I am using Toons Bridge feta from Cork. Usually it is a little firmer but at this time of year it is just so creamy and resembles a cross between feta and soft goat cheese. It is fabulous!



I mean, really there are so many different ingredients to add, or ways to do this differently but this was just such a delight to eat and on such a perfect sunny day. I’m all about eating outside while we can. Planning picnics and garden lunches and dinners. This recipe would work for all of the above and more. So fresh and simple. Make this for dinner tonight!

This makes enough for two hungry people or four people sharing a picnic

    • 250 g dried spaghetti
    • 1 punnet of mixed cherry tomatoes (roughly 250 g ) cut in half
    • 50 g feta, crumbled
    • 1-2 tbsp homemade Green Pesto
    • small handful of coriander leaves, roughly chopped
    • salt and pepper
    • 1 tbsp good olive oil, extra for drizzling


Cook the spaghetti in boiling salted water as to the instructions on the packet.

Drain the spaghetti, but reserve a little of the cooking water as this gives the basis to the sauce. Return the spaghetti to the pot and add 1-2 tablespoons of the pesto, a little of the reserved water (about 1 tablespoon) and 1 tablespoon of olive oil and give it a good stir to coat the spaghetti evenly. Add half of the cut cherry tomatoes and half the feta to the pot and stir again. Pour into a serving bowl and scatter the remaining cherry tomatoes, feta and chopped coriander to the top. Drizzle with olive oil and add a good grind of black pepper. And dig in!


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