(45 minutes)
Ingredients
Cherry Tomatoes
Artichoke Hearts
Shallot
Fresh garlic, 4 cloves minced
salt
pepper
red pepper flakes
Feta cheese (1 block)
olive oil
Pinole nuts
Panko breadcrumbs
fresh basil
Farfalle pasta (1 lb)
Pre-heat the oven to 400 degrees.
Chop artichoke hearts.
Slice Shallot.
In a baking dish, add cherry tomatoes, shallots, artichoke hearts, and minced garlic cloves. Add the block of feta cheese in the middle of the dish. Season with salt, pepper, red pepper flakes (lightly), and olive oil.
Put baking dish in the oven and cook for 30 minutes.
While mixture is cooking, boil the pasta water and make the pasta.
Sprinkle panko crumbs on a pan with pinole nuts.
After 30 minutes, turn the heat up to 450 degrees. Put the panko crumbs in the oven, and cook for another 5 minutes along with the baking dish.
Take everything out. Mix the cheese, tomatoes, artichokes all together until it is a creamy consistency. Add the cooked pasta, and mix around again until fully coated. Now add the fresh basil. Mix it all together again.
When ready to serve, put the pasta mixture on a dish and top with the panko crumbs and pinole nuts.
Serve and Enjoy!
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