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Rapini Pasta With Feta

pasta, cheese

1 bunch rapini; about 12 ounces
4 cups shell pasta; 12 ounces
1 cup crumbled feta cheese; 4 ounces
2 tablespoons olive oil
1/2 teaspoon (each) salt and pepper
pinch hot pepper flakes; optional

Adding feta to the rapini and pasta not only boosts flavour but protein as well. Trim 1/2 inch from rapini stems discard. Chop rapini coarsely; set aside. In large pot of boiling salted water cook pasta for 6 minutes; add rapini. Cook for 2 minutes longer or until tender. Drain, reserving 1/2 cup of the cooking liquid; return pasta and rapini to pot. Stir in cheese, oil, salt, pepper, and hot pepper flakes (if using). Pour in reserved liquid if necessary to moisten. TIP: Some feta can be salty. Ask to taste it before buying. You can also rinse it or, if desired, soak it for 15 minutes or up to 1 hour in cold water, depending on saltiness (do not let it become soggy). When using feta in recipes, taste before adding salt.

Contributor: Canadian Living Magazine - November, 1998

Yield: 4 servings

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