farfalle with roased peppers, peas, feta and yogurt

prep time:  tbd
cook time:  tbd
servings:  4

1 large red pepper - roasted and peeled
2 ounces feta
1/4 cup plain yogurt
1 - 2 garlic cloves - pureed
2 tablespoons olive oil
2 tablespoon slivered basil leaves
2 teaspoons fresh marjoram or oregano leaves - chopped
3/4 pound farfalle
1 cup frozen peas

1.  begin heating a large pot of water for the pasta.  meanwhile seed the pepper, holding it over a bowl to catch juices.  cut in small dice and place in another bowl.  strain any juices into the bowl and season with salt and pepper.

2.  in a large bowl, mash together the feta and the yogurt and add the pureed garlic.  stir in the olive oil, pepper with its juices, basil and marjoram.

3.  when the water for the pasta comes to boil, salt generously and add the farfelle.  set the timer for 5 minutes ane add the peas.  boil for another 5 minutes, until the farfalle is cooked al dente.  ladle 2 - 4 tablespoons of the cooking water into the yogurt mixture.  drain the pasta and add to the bowl with the yogurt and peppers, toss together and serve.  garnish each serving with slivered basil and crumbled feta.

- new york times, september 2013

No comments:

Post a Comment