To serve we added the peppers to the pasta with the lemon juice, some extra virgin olive oil, and a little of the cooking water from the pasta we reserved. Each plate was crowned with the feta cheese to our delight.
Pasta, Roasted Pepper, and Feta
Today Lucy was chopping, chucking, and chomping away at this Mediterranean dish. It sure was yummy.
First 2 cloves of garlic and half a red onion went under the knife while we got the water for our pasta going (Here are our nine nifty nuggets for nippy noodles).
Then we fished 4 roasted peppers out of a jar
and squeezed out the juice of 1 lemon.
Finally we got to a block of feta cheese and cut it all up.
When we chucked the pasta into the boiling water to cook, we heated up some oil in a small pot and softened the garlic and onion for a few minutes.
Then we added the peppers, 1 tablespoon of dried oregano, salt, and pepper and sauteed it for another few minutes.
Finally we whizzed it all up in a food processor; just a few seconds to keep some good chunks.
