Tuesday, February 9, 2010

A Year of Lovely Things

What do you get when you take some goat milk feta, kalamata olives, lemon rind ,

The juice of a lemon, or two if you are bold. Twice as much extra virgin olive oil

A big bowl of organic spinach and

Some pasta cooked al dente

You get this wonderful easy to make pasta dish that is equally as good cold.

Pasta with Spinach, Feta and Olives

Take about a 1/2 cup pitted Kalamata olives (to pit easily, press on them with the side of a chef's knife. The stone will pop right out)

1 cup cubed or crumbled feta cheese. We prefer goat feta.

Zest a lemon or two and juice the lemon(s)

Mix the lemon juice and olive oil at about a 2 to 1 ratio.

Place as much spinach as you like in a large serving bowl.

Cook pasta until al dente. Drain. Immediately put the hot pasta onto the raw spinach so the heat of the pasta will slightly wilt the spinach.

Toss well with the olive oil/lemon juice. Mix in rind, feta and olives. Add some coarse sea salt and freshly ground pepper.

That's it! Simple, easy and delicious.
Oh yes, it is mandatory to serve with a glass of good red wine. Or white if you are so inclined.


perches said...

Wow, that looks delicious! Thanks for sharing

Dawn said...

Oh yum! You can't go wrong with those ingredients.

jla said...

hi! i am a lurker, but i just wanted to say that i just made this recipe, and it was fabulous. thanks for posting.