Pasta with Peas, Feta, and Dill


  • 1 pound whole wheat farfalle (bow-tie) pasta
  • 1 ½ cup peas (frozen or fresh)
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 garlic clove, smashed
  • ⅔ cup feta
  • ⅓ cup dill
  • Additional salt and pepper to taste

Boil water, and cook pasta until al dente. Add the peas to the boiling water in the last 1 minute. Drain the pasta and peas, and rinse under cold water briefly to cool.

Meanwhile, in a small bowl or ball jar mix together 2 tablespoons olive oil, 2 tablespoons white wine vinegar, ¼ teaspoon kosher salt, and ¼ teaspoon pepper. Smash a garlic clove, and add it to the bowl to marinade while the pasta cooks.

When the pasta is done, remove the garlic clove from the dressing. Pour over the pasta, and add ⅓ cup feta, ⅓ cup dill, and top with additional fresh ground pepper

From A Couple Cooks. Serves 4


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