Zesty Baked Feta Pasta with Lemon-Basil Pesto and Sun-Dried Tomatoes

Ingredients

• 8 ounces block of feta cheese
• 2 cups cherry tomatoes, halved
• 1 cup olive oil
• 10 ounces pasta, uncooked
• 1 cup sun-dried tomatoes, sliced
• 2 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1 teaspoon black pepper, freshly ground

• 1 cup fresh basil leaves
• 1 cup grated parmesan cheese
• 1 cup olive oil
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon lemon zest
• 1 teaspoon salt

1. 01
   Preheat your oven to 400°F (200°C).
2. 02
   In a large baking dish, place the block of feta cheese in the center. Surround it with halved cherry tomatoes.
3. 03
   Drizzle with 1/4 cup of olive oil, then sprinkle with minced garlic, red pepper flakes, and freshly ground black pepper.
4. 04
   Bake in the preheated oven for 25-30 minutes, until the cherry tomatoes burst and the feta is golden and soft.
5. 05
   Meanwhile, cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
6. 06
   To make the pesto, combine basil leaves, parmesan cheese, olive oil, lemon juice, lemon zest, and salt in a food processor. Blend until smooth.
7. 07
   Remove the baking dish from the oven. Add the cooked pasta, sliced sun-dried tomatoes, and lemon-basil pesto to the dish.
8. 08
   Gently mix everything together, adding reserved pasta water as needed to reach desired creaminess.
9. 09
   Serve immediately, garnished with additional fresh basil leaves and a drizzle of olive oil if desired.