Demeter’s Spring PastaNovember 7, 2014
A beautiful Greek pasta dish inspired by the goddess of agriculture herself – making the flavours in this number officially that’s out of this world!
Ingredients for two people
|200 g||penne pasta|
|1 handful||snow peas, chopped into short lengths|
|2 tsp||dried oregano|
|2 tbs||olive oil|
|1 tub||kalamata olives|
|1/2 block||fetta, crumbled|
|1 small handful||basil, roughly chopped|
|2 handfuls||baby spinach, washed|
For the pasta
In a large pot bring some salted water to the boil. Add the pasta to the boiling water and cook for approximately 10 minutes or until “al dente”, stirring regularly to ensure the pasta does not stick.
Throw the snow peas in for the final 3 minutes, just to blanch them. Drain both the pasta and snow peas and refresh with water.
For the dressing
In a small bowl, mix together the dried oregano, olive oil, and a grind of salt and pepper.
For the salad
In a large bowl mix together the olives, tomatoes, fetta, basil, and baby spinach. Toss the cooked pasta and the dressing through and you’re ready to eat! It really is that simple!
Serve this fresh pasta up straight away if you like but it will taste just as great cold.
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