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12
2
1-1/2
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14
1/2
1
2
3
tt
tt
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1/2
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oz
T
T
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oz
#
cl
T
T
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#
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Feta Cheese
Olive Oil ExtVirg
Lemon Juice
Pepper black
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Tomato, ripe
Favas fresh (1)
Garlic (large)
Mint fresh
Olive Oil ExtVirg
Salt
Pepper
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Pasta (2)
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Prep
- If the FETA is very salty (such as brine packed Bulgarian), soak
it in cold water for an hour or so, then drain well.
- Whip Feta, OLIVE OIL, LEMON JUICE and BLACK
PEPPER (a mini-prep food processor is great for this).
- Peel TOMATOES (keep peeling water hot for Favas), seed and chop
small.
- Shell the FAVAS, add some salt to the tomato peeling water and
simmer until tender - about 6 minutes. Drain and cool - you don't need
to peel the favas unless you want to be particularly fussy.
- Chop GARLIC very fine and MINT small. Mix together with
OLIVE OIL, Tomatoes and Favas. Season to taste with
SALT and PEPPER keeping in mind there's more salt and
pepper in the whipped feta so don't overdo it. Set aside for an hour
or so at room temperature.
RUN
- Bring plenty of salted water to a boil (don't use the bean water) and
cook PASTA until just tender. Drain, return to the pot and mix
with just a little Olive Oil to keep it from sticking together.
- When ready to serve, put a layer of Pasta in each dish, spoon
over a portion of the Tomato Mix and add a big dollop of the
Whipped Feta off to one side for each person to incorporate as
s/he sees fit.
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