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Farfalle with Greek cheese sauce and cherry tomatoes

A quick and tasty vegetarian farfalle pasta recipe baked with Greek cheese, juicy cherry tomatoes, crunchy walnuts and a fresh touch of basil. Perfect for a light and flavorful dinner.

• Servings: 2
• Prep: 20 min
• Cook: 10 min

Ingredients

• 5 g basil, chopped
• 180 g farfalle
• 100 g Greek cheese
• 1 unit onion, cut into thin strips
• 250 g cherry tomato
• 10 g shelled walnut, chopped
• 1 teaspoon oregano
• 2 tablespoons olive oil
• salt
• black pepper

Instructions

1. Preheat the oven to 220 °C. Peel the onion, cut it into thin strips and place it in a baking dish. Add the Greek cheese on top.
2. Arrange the cherry tomatoes around the onion and cheese. Drizzle with olive oil and sprinkle the oregano. Bake in the middle rack for 20 min, until the tomatoes are tender and the cheese is slightly browned.
3. In a pot with plenty of water and a pinch of salt, bring to a boil. Add the farfalle and cook for 12–13 min until al dente. Drain and set aside.
4. Using the bottom of a saucepan, crush the walnuts in their bag. Remove the leaves and chop half of the basil.
5. When the vegetables and cheese are ready, take the dish out of the oven and add the cooked pasta and half of the chopped basil. Press the Greek cheese to break it up and incorporate it with the pasta. Mix well and adjust salt and pepper.
6. Serve the farfalle with the Greek cheese and tomatoes on plates. Sprinkle the remaining basil and chopped walnuts on top.

Nutrition (per serving)

• Calories: 591 kcal
• Protein: 19 g
• Carbohydrates: 82 g
• Fat: 21 g
• Fiber: 6 g