Pasta Fredda

Ingredients for 4 servings:

• 500g penne
• 500 g feta cheese (very good quality, creamy)
• 8 tomatoes
• 15 black olives, pitted
• 50 g pine nuts
• 400 g artichoke hearts (can)
• 4 cloves garlic
• 5 tbsp olive oil
• Pepperoncini
• herb salt and pepper
• 1 handful of basil, fresh
• 1 handful of oregano, fresh

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

with tomatoes, feta cheese, artichokes and pine nuts

A tip in advance: Please only buy very high-quality feta cheese for this recipe, preferably creamy, and not the pre-packaged stuff from the supermarket. The taste of the recipe depends on the quality of the feta! Cook the pasta al dente, drain well, set aside, and let it cool. Crumble the feta cheese into the food processor. Slice half of the tomatoes and add them to the food processor. Add the olives, garlic (you can use whole cloves; the food processor will do the rest), olive oil, pepperoncini (adjust the amount to your liking), salt, pepper, basil, and oregano. Turn on the food processor and chop everything into a creamy consistency. If you don’t have a food processor, you can also use a hand blender. Dry-roast the pine nuts in a pan. Dice the other half of the tomatoes. Halve the artichoke hearts. Place everything in a large salad bowl. When the pasta is lukewarm, add it to the salad bowl and pour the feta cream over it. Mix everything together and let it sit for about 30 minutes. It still tastes great the next day!