Mother Earth Living

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

<em>Serves 4 to 6</em>
<p>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.</p>
<p>• Water<br />
• 6 ounces feta cheese, crumbled<br />
• 1/3 cup roasted, shelled, and peeled ­pistachios, coarsely chopped<br />
• 1/3 cup chopped chives<br />
• 3 tablespoons currants, softened in hot water and drained<br />
• 2 tablespoons extra-virgin olive oil<br />
• Salt<br />
• 1 batch <a href=””>Saffron Pasta</a>
<br />
• Freshly ground black pepper</p>
<p>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.</p>
<p>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.</p>
<hr />
<em>Carolyn Dille and Susan Belsinger, two gardeners and food writers who collaborate on recipes from opposite coasts, met in Italy over a bowl of pasta twenty-five years ago. They are the authors of</em> The Garlic Book, The Chile Pepper Book, The Greens Book<em>, and the upcoming</em> Onion Book<em>, all from Interweave Press.</em>
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<strong>Pasta and Herbs</strong>

  • Published on Apr 13, 2009
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