Recipe courtesy of Siba Mtongana
Show: Siba's Table
35 min
35 min
3 servings


  • 200 grams (7 ounces) bow-tie (farfalle) pasta
  • Kosher salt
  • Olive oil, for drizzling
  • 1 avocado
  • 1/2 cucumber, seeded and sliced
  • 200 grams (7 ounces) feta cheese
  • 80 grams (3 ounces) arugula
  • 80 milliliters (1/3 cup) basil pesto
  • Pinch salt
  • Juice of 1/2 lemon
  • 150 grams (5 ounces) mixed red and yellow cherry tomatoes, halved
  • 50 grams (2 ounces) pine nuts, toasted
  • Fresh basil leaves, for garnish


Cook the pasta in salted boiling water. Drain, and drizzle with a little olive oil to prevent sticking. Put aside to cool slightly.

In a food processor, add the avocado, cucumbers, feta, half of the arugula, pesto, salt and lemon juice. Process until very smooth.

In a large bowl, combine the pasta and the dressing, and toss well. Add the tomatoes and the remaining half of the arugula; toss again. Transfer to a picnic dish, top with the toasted pine nuts, and garnish with some basil leaves.

Cook's Note

This recipe is great without the nuts, if you're allergic. If you're not fond of or are allergic to avocado, then substitute 1/3 cup cream cheese.

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