Peppery Farfalle With Feta

cydon's Note:

A recipe of my own devising. Not quite sure what inspired this but it's nice! Great for lovers of fresh black pepper - be really generous, and it has a really pleasant warmth to it which compliments the basil nicely. Use a little extra stock, and serve with bread rolls - once the pasta's gone it's like a nice soup. I've provided the units for one serving but I expect it'd scale up well enough.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 1

• 300 ml vegetable stock
• 1 cup farfalle pasta (butterfly pasta)
• fresh ground black pepper (to taste, the more the better!)
• garlic , grated (optional)
• 1 teaspoon pine nuts (optional)
• 1 tablespoon dried basil (or more, to taste)
• 6 cherry tomatoes , halved
• 1 -2 tablespoon parmesan cheese , grated
• 1 slice feta cheese
• fresh basil and fresh ground black pepper , to garnish

Directions:

1. In a saucepan, bring the vegetable stock to the boil.
2. Add the farfalle, some fresh ground black pepper, and optionally some grated garlic. Gently boil til the farfalle is about 5 mins from being cooked.
3. Optionally, toast the pine nuts on a dry frying pan until lightly browned.
4. Add the basil, pine nuts, cherry tomatoes and more black pepper.
5. When the farfalle is cooked, add the parmesan and mix well. The residual stock should thicken up a bit.
6. Dish it out into a large bowl, and crumble the feta over it. Serve garnished with fresh basil if you can get it, and yep, you guessed it - more black pepper!