Cook the pasta in plenty of salted water, drain until al dente.
Prepare an emulsion of oil and lime, mixing together with salt, add a bit of mint.
Wash and cut the cherry tomatoes, season with the emulsion.
Pour over the pasta, add the feta and finish with another drizzle of emulsion and a few mint leaves.
Pan
Refrigerator
You can also add grilled zucchini to make it even richer in flavor
Italy
| Energy (kcal) | 208.21 |
| Carbohydrates (g) | 32 |
| of which Sugars (g) | 2.49 |
| Fat (g) | 5.27 |
| of which Saturates (g) | 3.39 |
| Protein (g) | 9.63 |
| Fiber (g) | 1.02 |
| Sale (g) | 0.33 |
