Feta Pesto and Pasta

[Guest guest]

I made this last night, delicious

Mark

 

Feta Pesto and Pasta

 

2 cloves garlic

1 cup fresh flat-leaf parsley, tough lower stems removed

1/2 cup shelled walnut halves or pieces

1 cup crumbled feta, divided use

1/4 cup extra-virgin olive oil

1/2 teaspoon coarsely ground black pepper

2 teaspoons white or red wine vinegar

2 teaspoons salt

12 ounces dried spaghetti

 

If using a hand blender or small food processor, finely chop the garlic. Add the

parsley and coarsely chop. Add the walnuts and chop until grainy. Add 1/2 cup of

the feta and all of the oil. Process just until the mixture turns to a coarse

paste.

Pulse in the pepper just until combined. Set aside, and stir in the vinegar just

before tossing with the pasta (to prevent discoloration.)

Fill a large pot with about 5 quarts of water and the salt. Cover and bring to a

boil over medium-high heat. Stir in the spaghetti until completely submerged.

Partially cover and cook two minutes, making sure the water doesnt boil over.

Stir again to mix up the pasta. Cover, turn off the heat, and let stand until al

dente, 8 minutes. (Remove the pot from an electric burner so it doesnt boil over

from residual heat.)

Taste to see if the pasta is al dente. If not, allow another 1 to 2 minutes.

Scoop out the pasta to drain.

When the pasta is mostly drained, toss with the pesto. If the mixture seems dry,

mix in a spoonful of the pasta cooking water. Serve warm or at room temperature,

passing remaining 1/2 cup feta on the side.

 

 

 

 

 

[Guest guest]

This sound delicious I love pasta so much