for 2 people

  • 1 jar of FELIX Pesto alla Genovese 190 g
  • 1 handful of red cocktail tomatoes
  • 1 handful of yellow cocktail tomatoes
  • 240 g Spaghetti
  • 1 pack of Mini Mozzarella
  • Fresh basil
  • Olive oil
  • Salt & pepper


  • Cook the pasta in boiling salted water according to the instructions on the package until al dente. Skim 60 ml of the pasta water into a cup. Strain the pasta.
  • Halve the cocktail tomatoes and fry them briefly in olive oil over medium heat. Season with salt and pepper
  • Mix the FELIX Pesto alla Genovese and tomatoes, add the pasta and simmer for 2 minutes with 60 ml pasta water.
  • Top with mozzarella balls and sprinkle with parmesan.
  • Finally, garnish with fresh basil.

Tip for the recipe: It also tastes great with FELIX Pesto Rosso and vegetables of your choice.

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