FARFALLE WITH ROASTED PEPPERS

Farfalle With Roasted Peppers image

For this dish, inspired by Greek and Turkish ways with pasta and yogurt, I combined peppers from the market, peas from my freezer and herbs from my garden.

Provided by Martha Rose Shulman

Categories dinner, easy, lunch, quick, pastas, main course

Time 30m

Yield Serves 4

Number Of Ingredients 11

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Ingredients

1 large red pepper, roasted and peeled
2 ounces feta
1/4 cup plain yogurt
1 to 2 garlic cloves (to taste), puréed
2 tablespoons extra virgin olive oil
2 tablespoons slivered basil leaves
2 teaspoons fresh marjoram or oregano leaves, chopped
Freshly ground pepper
Salt to taste
3/4 pound farfalle
1 cup frozen peas

Steps:

Begin heating a large pot of water for the pasta. Meanwhile seed the pepper, holding it over a bowl to catch juices. Cut in small dice (about 1/4 inch) and place in a another bowl. Strain any juices into the bowl and season with salt and pepper.
In a large bowl, mash together the feta and the yogurt and add the puréed garlic. Stir in the olive oil, pepper with its juice, basil and marjoram or oregano.
When the water for the pasta comes to a boil, salt generously and add the farfalle. Set the timer for 5 minutes and add the peas. Boil for another 5 minutes, until the farfalle is cooked al dente. Ladle 2 to 4 tablespoons of the cooking water into the yogurt mixture. Drain the pasta and add to the bowl with the yogurt and peppers, toss together and serve. Garnish each serving with slivered basil and crumbled feta if desired.

Nutrition Facts : @context http, Calories 465, UnsaturatedFat 7 grams, Carbohydrate 73 grams, Fat 12 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 4 grams, Sodium 463 milligrams, Sugar 7 grams