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Pasta Aioli with Red peppers and feta chees

Pasta Aioli with Red Peppers & Feta Cheese

Serves 4



  • 3 Toppits Garlic Pop Herbs

  • 6 Toppits Basil Pop Herbs

  • 5 Toppits Cilantro Pop Herbs

  • 1 Toppits Chili Pop Herb (optional)

  • ¼ cup + 1 tsp. olive oil

  • 1 pound spaghetti

  • 2 red peppers, julienned

  • ½ cup crumbled feta cheese

  • salt & pepper to taste



  1. Heat 1 teaspoon of oil in skillet over high heat. Add peppers and cook until crisp-tender, stirring frequently, about 3 minutes. Add 1 garlic cube; sauté 1 minute. Set aside.

  2. In a small bowl, add olive oil, garlic, basil, cilantro, & chili cubes.  Wait 60 seconds for cubes to defrost, then stir.

  3. Meanwhile, cook pasta in large pot of boiling salted water until tender but firm (al dente), stirring occasionally. Drain and return pasta to the pot. Add pepper mixture, olive oil herb mixture, and cheese. Toss gently but thoroughly until cheese begins to melt. Season to taste with salt and pepper and serve.  


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