Friday, November 8, 2013

Farfalle with Watercress, Cherry Tomatoes and Feta Cheese

I am a huge fan of pasta and cheese.  I found this healthy recipe online when I was actually looking up what you would use watercress in.  I hadn't tried watercress before so I was determined to give it a shot.  This is a very refreshing dish and is actually kind of light.  You won't feel bad after eating this one.


8 oz Farfalle Pasta
1 c Feta, crumbled
2 pints Cherry Tomatoes, sliced in half
3 c Watercress Leaves (from about 2 bunches)
1/4 tsp Ground Black Pepper
Sea Salt to taste

Cook Farfalle in salted boiling water on the stove to your desired doneness (most brands cook to al dente in about 6 minutes even if the package doesn't say so). Reserve 1/4 c of the pasta water. Wait to drain until you've read the following instructions.

In a large bowl, place feta.  Top with watercress.  Pour pasta water over Watercress.  This will allow it to wilt a little.

Place tomatoes in colander.  Drain the cooked pasta over the tomatoes to create a quick blanch.  Toss with Watercress mix, sprinkle on Pepper.  Add a sprinkle of Sea Salt to your liking.

This recipe came from  I just thought it needed minor changes like adding salt.

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