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Recipe Detail Page
Farfalle with Cherry Tomatoes, Peas, Fresh Mint and Feta
Early Summer 2004
Inspired by the upcoming Summer Olympics in Greece, complementing flavours - feta, fresh tomatoes and mint - are tossed together.
Serves 2 to 4
1/2 pkg (450 g) farfalle pasta
1 tbsp (15 mL) olive oil
2 thin slices pancetta, diced, about 2 oz (60 g)
1 small onion, finely chopped
1-pint grape tomatoes, cut in half
3/4 cup (175 mL) fresh or frozen peas
1/4 tsp (1 mL) salt
1/2 cup (125 mL) finely crumbled feta cheese
1/4 cup (50 mL) coarsely chopped fresh mint leaves
Freshly ground black pepper
1. Bring a large saucepan of salted water to a boil. Add pasta and cook until al dente, 10 to 12 minutes. Set aside 2 tbsp (25 mL) of pasta cooking water. Then drain pasta.
2. Meanwhile, heat oil in a large deep frying pan on medium. Add pancetta, stir occasionally, and cook until crisp. Add onion and cook, stirring occasionally, until tender. Add tomatoes, stirring until they begin to soften and release juice, 5 minutes. Stir in peas and salt. Cook until peas are hot. Add a generous sprinkling salt. If pasta is not cooked, reduce tomato mixture to low.
3. Add drained pasta and reserved cooking water to tomato mixture. Stir to mix. Stir in feta until pasta is evenly coated and feta begins to melt. Stir in mint. Season with salt and pepper. Serve with additional crumbled feta.
Serves 2 to 4
