When we were going through and making our weekly grocery list this past weekend, I realized that we had feta cheese left over from one of the Mediterranean-influenced dishes we made last week, Herbed Greek Chicken Salad.
Because we had quite a bit of feta left over from that recipe -- only about 1/4 of the feta was used -- I figured it would be a good idea to find a recipe this week that used it. Otherwise, it would likely go to waste, which is not an efficient use of ingredients or money.
Cooking Light, thankfully, had a recipe for Pasta with Sun-Dried Tomato Pesto and Feta Cheese.
Simply cook the linguine for a couple of minutes. While the water is boiling, make the pesto by combining the tomatoes, almonds, garlic, Parmesan, salt and pepper in a food processor and pulsing.
Then drain the pasta, reserving 1 cup of cooking liquid and add the liquid to the pesto. Then add the pasta. Once everything is combined, serve and sprinkle individually with feta.
This was really good, filling and flavorful. The garlic came through a little strong, mainly because we used fresh garlic instead of bottled garlic and didn't adjust the amount. No matter, it was still a great supper.