Farfalle with cucumber, feta and minced meat

Ingredients for 4 servings:

• 500 g pasta (farfalle)
• 400 g minced beef or lamb
• 1 bunch of spring onions
• 3 cucumber(s)
• 200 g feta cheese
• 1 cup crème fraîche
• ½ bunch parsley, flat
• n. B. Herbs of Provence
• 2 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel, halve, and deseed the cucumbers. A teaspoon works best. Then slice them. Slice the spring onions, fry them with the cucumbers in a tablespoon of olive oil, and then remove from the pan. Fry the minced meat in the remaining olive oil until crumbly. Meanwhile, cook the farfalle in plenty of salted water until al dente. Add the cucumbers and spring onions to the minced meat in the pan. Season the crème fraîche with salt, pepper, and Provençal herbs, then add to the pan. Dice the feta cheese and add it to the pan. Drain the farfalle and return it to the pot. Add the cucumber and minced meat mixture to the pasta in the pot and mix. Chop the parsley, sprinkle it over the farfalle, and serve immediately.