spiCes

Many of you would know by now that I am such a big big Italian dish foodie. I prepared this one night my in-laws went out last week. This Pesto Salad together with ramekins of Eggplant Gratins [for next post], were a fabulous pair accented with some basil and tomato Bruschetta…very light yet satisfyingly good. The tart cherry tomatoes combined with the creamy crumbled feta cheese makes the salad awesome! Never mind the pasta I used. Well, they are supposed to be Farfalle or bow-tie pasta, but I was in such a rush that I didn’t bother running to the supermarket in front of the apartment and simply settled with the thin Spaghetti that I happen to store in the cupboard for emergency purposes…just like this one.

HOW-TO:

1 pound bow tie pasta (farfalle) or in my case, spaghettini
3/4 cup Pesto, ready-made or store-bought
1/2 pint cherry tomatoes, halved
1 cup crumbled feta cheese
Kosher salt and freshly ground black pepper
Olive oil, as needed

Bring a large pot of salted water to boil.
Stir in the pasta and cook, stirring occasionally, until al dente, about 10 minutes.
Drain the pasta and run it under cold water just until it stops steaming.
Bounce the pasta around to get rid of as much water as you can.

Dump the pasta into a large serving bowl. Stir in the pesto until the pasta is coated.
Toss in the cherry tomatoes and the crumbled feta.
Taste the salad and season it as you like with salt and pepper.

You can make the salad up to about 1 hour before you serve it. Check out the salt and pepper just before you serve the salad. If it’s looking a little dry, add some olive oil and stir it around.

Simple, striking Italian craving satisfied with a FLARE!

come come! i’ll make you some and those salmon feta dish i inherited from you:)