Peppery Farfalle With Feta

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 1
• 300 ml vegetable stock
• 1 cup farfalle pasta (butterfly pasta)
• fresh ground black pepper (to taste, the more the better!)
• garlic, grated (optional)
• 1 teaspoon pine nuts (optional)
• 1 tablespoon dried basil (or more, to taste)
• 6 cherry tomatoes, halved
• 1 -2 tablespoon parmesan cheese, grated
• 1 slice feta cheese
• fresh basil and fresh ground black pepper, to garnish

Recipe

• 1 in a saucepan, bring the vegetable stock to the boil.
• 2 add the farfalle, some fresh ground black pepper, and optionally some grated garlic. gently boil til the farfalle is about 5 mins from being cooked.
• 3 optionally, toast the pine nuts on a dry frying pan until lightly browned.
• 4 add the basil, pine nuts, cherry tomatoes and more black pepper.
• 5 when the farfalle is cooked, add the parmesan and mix well. the residual stock should thicken up a bit.
• 6 dish it out into a large bowl, and crumble the feta over it. serve garnished with fresh basil if you can get it, and yep, you guessed it - more black pepper!