Prep Time:15 mins
Total Time:25 mins
1 pound whole wheat farfalle (bow-tie) pasta
1 ½ cup peas (frozen or fresh)
2 tablespoons olive oil
2 tablespoons white wine vinegar
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 garlic clove
⅔ cup feta cheese crumbles
⅓ cup chopped fresh dill
Additional salt and pepper to taste
- Start a pot of boiling salted water (using ½ tablespoon kosher salt). Add the pasta and cook until al dente; add 1 ½ cup peas to the boiling water in the last 1 minute. Drain the pasta and peas, and rinse under cold water briefly to cool.
- While the pasta cooks, in a bowl whisk together 2 tablespoons olive oil, 2 tablespoons white wine vinegar, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Smash 1 garlic clove and add it to the bowl to marinade while the pasta cooks.
- When the pasta is done, remove the garlic clove from the dressing. Pour the dressing over the drained pasta and add ⅓ cup feta cheese crumbles and ⅓ cup chopped fresh dill. Top with additional kosher salt and fresh ground pepper to taste.