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Fine Art Daily - October 9, 2009

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Contributed by: Jean Sanders on 10/9/2009

October 9, 2009

October is pizza and pasta month!

Feta Pesto

2 cloves garlic
1 small fragrant tomato, sliced and diced
1 cup fresh flat-leaf parsley leaves (Charles uses basil if they forget to pick up
parsley at the farmer's market)
1 cup crumbled feta
¼ cup extra-virgin olive oil
½ teaspoon coarsely ground black pepper
2 teaspoons white or red wine vinegar
2 teaspoons salt
12 ounces spaghetti

Crush and chop the garlic. Add the parsley and coarsely chop. Add ½ cup of the feta and all of the oil. Add pepper. Set aside, and stir in the vinegar just before tossing with the pasta. Cook pasta. When the pasta is mostly drained, toss with the pesto. If the mixture seems dry, mix in a spoonful of the pasta cooking water. Serve warm or at room temperature, passing remaining ½ cup feta on the side. Top with chopped tomato. Wowser.

This is one that Charles and Camilla like to cook together. He does the chopping, she fusses with the boiling water. She darts around the kitchen with a little glass of chianti in her hand. Thank goodness Charles remembered to take the bread out of the oven! That would have been a disaster.

"Life is a combination of magic and pasta."
Frederico Fellini

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