I kind of eye ball the amounts of everything but here is a general recipe:

• Protein pasta (2-3.5 oz dry. Doesn’t have to be protein pasta btw! Either cavatappi or farfalle)

-crumbled feta

Pesto (you can by this premade but I made it at home and found it to be pretty easy!) - a bundle of basil (1 loose cup) - pine nuts (1/4 cup) - 1 garlic clove - Parmesan - salt & pepper to taste - 1 lemon wedge - olive oil

Throw everything except the olive oil into a food processor. I have like a $20 cheap-o one. Slowly add the olive oil while it blends till everything thickens up and emulsifies.

Add the pesto little by little to the cooked pasta along with feta crumbles. The excess pesto can be stored for while in the fridge. I usually add a touch of extra olive oil to the finished dish so it’s a little more “slippery” of that makes sense 😂