Green Vegetable Pasta with Sheep’s Milk Feta
Ingredients
VINAIGRETTE
2 small fresh chilies
juice of 1 lemon
6 tablespoon extra virgin olive oil
1 tablespoon Dijon-style mustard
salt and freshly ground black pepper
½ head celery
1 leek
300g tender young green beans
1 head broccoli
250g casareccia pasta (s-shaped pasta, or any other suitable pasta shape)
4 tablespoons extra virgin olive oil
200g sheep’s milk feta
3 tablespoons chopped fresh flat-leafed parsley
3 tablespoons chopped fresh mint
Description
Sometimes I crave a vegetable meal like this. Lightly cooked fresh vegetables tossed with pasta and dressed with herbs and a spicy vinaigrette make an easy-to-prepare meal that will impress. The delicious, crumbly sheep’s milk feta adds the finishing touch.
Method
To make the vinaigrette, toast the chillies over a low gas flame then skin and deseed them and chop finely. Mix with the lemon juice, olive oil, mustard and pepper and salt. Set aside.
Wash and slice the celery, leek and beans into bite-size pieces. Break the broccoli into small florets.
Bring a large pan of salted water to a rolling boil, add the pasta and cook according to the instructions on the packet (about 12minutes or until al dente). Drain well and, while still hot, toss with the vinaigrette.
Meanwhile, heat the olive oil in a deep saucepan and add the vegetables. Cook over a gentle heat for six to eight minutes until soft but still green, shaking the pan frequently so the vegetables do not catch on the bottom.
Cut the feta into small cubes. Drain the pasta and divide between six heated serving bowls. Place equal portions of the cooked vegetables on the pasta and scatter the feta and parsley and mint over the top to finish.
Categories
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