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.

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.