Pasta and Herbs: Feta, Chives, and ­Pistachios with Saffron Pasta

| April/May 1996

Serves 4 to 6

Bright and beautiful, golden bow ties are dressed with chopped chives and pistachios. Serve them as a side dish or a light but satisfying main course.

• Water
• 6 ounces feta cheese, crumbled
• 1/3 cup roasted, shelled, and peeled ­pistachios, coarsely chopped
• 1/3 cup chopped chives
• 3 tablespoons currants, softened in hot water and drained
• 2 tablespoons extra-virgin olive oil
• Salt
• 1 batch Saffron Pasta
• Freshly ground black pepper

1. In a large pot, bring several quarts of water to a boil. Meanwhile, place the cheese, pistachios, chives, currants, and olive oil in a large sauté pan.

2. When the water comes to a boil, salt it well, add the pasta, and cook it al dente. Drain it, reserving about 1/2 cup of the cooking water. Add the drained pasta to the sauté pan along with enough of the reserved cooking water to make a sauce that just coats the noodles. Season with salt and pepper and toss well. If desired, you may drizzle the top lightly with olive oil. Serve hot.

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