Fettucini with feta and olives

0 piace 0 commenti Ricetta di NCL Wellesley Cookbook

Ingredienti per 2 servings

8 ounces fresh fettucini
2 ounces sun dried tomatoes
3 ounces feta cheese
2 ounces kalamata olives
1 ounce arugula
2 Tbsp olive oil
salt and pepper

Preparazione

1. Cut tomatoes in bite-sized pieces and dice feta cheese in 1/2 inch pieces.
Bring 4 quarts water to boil in a large pot. Add 1 Tbsp salt and cook pasta with no lid until al dente (2-3 minutes).
Drain pasta and mix with the tomatoes, olives, arugula, feta cheese and olive oil.
Season with salt and pepper.
Serve.

secondi June 16, 2016 02:50

Autore: Becky Cole