Peppadew Pesto Spaghetti with Feta and Arugula

By courtneyepowell

Ingredients

• 1/4 cup Peppadews plus 1 tablespoon brine
• 1/4 cup toasted blanched almonds
• 1/2 smashed garlic clove
• 1/3 cup extra-virgin olive oil
• 8 ounces whole-wheat spaghetti
• Salt and pepper
• 3/4 cup crumbled feta
• 3 cups arugula

Details

Servings 1
Adapted from marthastewart.com

Preparation

Step 1

Step 1
Pulse Peppadews and brine, almonds, and garlic in a food processor until finely chopped. With machine running, add olive oil to form a loose paste.

Step 2
Cook spaghetti in a pot of generously salted water until al dente. Drain pasta, reserving 1/2 cup pasta water, and toss both with Peppadew paste, salt, and pepper. Fold in feta and arugula.