This is another simple dish. Hubby loves artichokes, and we use goat or sheep feta because his tummy doesn't like cow's milk products. Our garden produces the fresh parsley, and to change it up, sometimes I add fresh bunching onions (scallions) also from our garden. Ingredients:
1 package of pasta, your choice
1 can or jar of artichoke hearts, drained
1/2 cup feta cheese
2 tablespoons chopped fresh parsley
2 tablespoons olive oil
1 tablespoon balsalmic vinegar
salt and pepper to taste
Directions:
Boil the pasta. In a large mixing bowl (that you can serve in), combine vinegar, oil, parsley and salt/pepper. When pasta is ready, drain, add to the bowl and toss. Add artichoke hearts and feta, toss and serve.
Copyright (c) 2009 V P Lawrence-Williams
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