Pasta and I go WAYYYYYYYYYY back. Like WAY back.
When I was younger, my diet consisted of pasta, sourdough toast, and oh yeah, pasta. Carbs were (and still are) kinda my life. They’re so convenient, and they never fail to make me happy.
Feta has always been my favorite cheese. Did you know it’s one of the best cheeses for you? It’s full of protein in one serving, and since some feta is made with goat milk, it’s easier for your body to digest. It’s also the least processed cheese, and doesn’t break the bank either!
While feta is loved in salads, I prefer mine in a good pasta dish, like this one. The key is to use full fat feta. Using fat free feta takes away from the flavor and melting ability of the cheese. Why would you ever want to lose the flavor? Full fat is the way to go.
This pasta dish is perfect for a good school or work lunch. I’ve been backing it for weeks, since it provides a good combo of carbs (pasta), fats (feta and pesto), and protein (added in to your liking). Putting it over a base of spinach is also very helpful, as it provides volume and extra nutrients. You’ll love it!
INGREDIENTS (Serves 4-5):
8 oz pasta, dry
3/4 pound shrimp (or about 1/2 bag frozen)*
1/4 cup pesto
1/2 cup feta cheese
1/4 cup cashew milk
2 tsp olive oil, separated
1.) If frozen, defrost shrimp.
2.) In a pan that has been heated to a medium heat, cook your shrimp in one of the tsps of olive oil. Season to your liking. Once done, set aside to cool.
1.) Cook the pasta according to the box directions.
2.) Once done, drain the water immediately and add the feta & cashew milk. STIR STIR STIR. Once the feta is fully melted, add in the pesto and other tsp of olive oil.
3.) Once the shrimp has cooled, add it into the pasta dish. Serve immediately or store it for the week! It keeps well and tastes good chilled as well.
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