Farfalle with Oregano Pesto and Caramelized Feta Cheese

For the farfalle with oregano pesto, prepare the pesto the day before so that it can infuse well.

Put the oregano leaves, cashews, garlic clove and olive oil in a container and blend with a hand blender. Finally, season with salt to taste.

If you like you can make more, the pesto will keep well in jam jars. For the caramelized feta cheese, coarsely dice the cheese and place in an oven-safe dish and cover generously with honey.

Bake at 200 °C for 20-25 minutes. Cook the pasta in salted water until al dente, rinse and return to the warm pot.

Now mix the marinade of olive oil, balsamic glaze, Parmesan cheese and a little of the homemade pesto and add it to the pasta in the warm pot and stir.

Chop the tomatoes and stir them into the pasta. Now serve with the caramelized feta cheese, a little pesto and some more balsamic glacé, according to taste.

Preparation Tip:

The garlic in the pesto harmonizes very well with the honey, so of course the farfalle with oregano pesto tastes best when stirred well!

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