Tuesday, September 28, 2010

Pesto Bowties with Feta and Tomatoes

This recipe is from My Kitchen Cafe (www.melskitchencafe.com)

I made it tonight for dinner. I also added some grilled chicken slices for my husband but I chose not to add any chicken slices to mine. It is good either way. It tastes better when left in the refrigerator for an hour.

Pesto Bowties with Feta and Tomatoes

*Serves 6

1 pound bowtie pasta
1 cup basil pesto (jarred or homemade)
1 pint cherry or grape tomatoes, halved
4 ounces (about 1 cup) crumbled feta cheese
Salt and freshly ground black pepper
1 to 2 tablespoons olive oil, as needed

Cook the bowtie pasta according to package directions in a large pot of salted water. Drain the pasta and run it under cold water just until it cools slightly. Drain the pasta well.

Transfer the pasta to a large serving bowl. Stir in the pesto and gently mix until the pasta is coated. Season with salt and pepper to taste (about 1/4 teaspoon each). Add the halved tomatoes and feta cheese. Toss to combine.

Cover the pasta and refrigerate up to an hour before serving. If the pasta seems at all dry before serving, you can stir in the additional olive oil to moisten the pasta.

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