It’s Memorial Day weekend, and instead of travelling, we decided to stay home. It’s been a busy season for us, even busier now that we’re now getting ready to put our house on the market. We’ve been cleaning and organizing our house from top to bottom, and doing all those projects on the To Do list that never seemed to get done. It’s amazing how therapeutic de-cluttering a closet or reorganizing a pantry feels.
In the midst of the cleaning spree, we decided to take a lunch break. With some dill in the garden, feta crumbles in the fridge, and peas from the freezer (though fresh peas are nearly in season now), we decided to go for a quick pasta salad. It turned out addictingly good. Thanks to Jeanine for a great idea on placing a smashed garlic clove in the dressing while the pasta cooks, then removing it before enjoying. We loved this pasta and couldn’t get enough. It would be a wonderful dish to bring to a pitch in or potluck, since it’s so easy to prepare.
We’ve never been ones for being neat and organized, but as we get older, the more we crave the calming feeling of neat and tidy living spaces, and the thought of simple living. We’ve been purging like crazy from our closets, which is actually pretty cathartic — kind of like soul cleaning. Out with the old, dusty, and cluttered, and in with a more mindful, clean and simple way of living (fingers crossed!). And this simple pasta is a good place to start.Print
- 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
- 1/4 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 1/2 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 canning jar, mix together 2 tablespoons olive oil, 2 tablespoons white wine vinegar, ¼ teaspoon kosher salt, and 1/4 teaspoon black pepper (alternatively, whisk the ingredients together in a small bowl). 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 1/3 cup chopped fresh dill. Top with additional kosher salt and fresh ground pepper to taste.
Some inspiration from Love and Lemons
About the Authors
Cookbook Author and writer
Sonja Overhiser is author and recipe developer of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious, and a recipe developer and healthy & sustainable food advocate behind the award-nominated food blog A Couple Cooks.
Cookbook Author and photographer
Alex Overhiser is photographer and recipe developer of Pretty Simple Cooking, named one of the “best new cookbooks” by Bon Appetit, and a recipe developer, photographer, and technical expert at A Couple Cooks.