Pasta with Tapenade and Feta Cheese
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Pasta with Tapenade and Feta Cheese
- Preparation time: 10 mins
- Cook time : 7 mins
Ingredients
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Tapenade:
1 clove garlic, sprout removed
1/2 cup (125 mL) pitted black or green olives
2 tbsp (30 mL) olive oil
Salt and freshly ground pepper to taste
1 tbsp (15 mL) butter
4 to 6 cups (1 to 1.5 L) your choice of long pasta (spaghetti, fettucini, linguini, etc.), cooked
1/2 cup (125 mL) sun-dried tomato pieces, rehydrated or in oil, cut into strips
1 to 2 tbsp (15 to 30 mL) fresh basil, chopped, or pesto to taste
1-1/3 cups (330 mL) Canadian Feta, diced
Preparation
In a food processor, chop the garlic with the olives. Add the oil gradually until mixture is creamy. Season to taste.
In a frying pan, melt the butter then reheat the pasta. Add the tapenade and stir to coat well. Mix in the sun-dried tomatoes and basil. Cook for 1-2 minutes.
Off the heat, add the Feta and let it sit, covered, for 2 minutes to warm through.
Serve immediately.
Makes 4 servings.
In a frying pan, melt the butter then reheat the pasta. Add the tapenade and stir to coat well. Mix in the sun-dried tomatoes and basil. Cook for 1-2 minutes.
Off the heat, add the Feta and let it sit, covered, for 2 minutes to warm through.
Serve immediately.
Makes 4 servings.
- Keywords : Lunch; Sides; Feta; Tomatoes; Black olives;
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