Peppery Farfalle With Feta

Ingredients

• 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. 1

   In a saucepan, bring the vegetable stock to the boil.

2. 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. 3

   Optionally, toast the pine nuts on a dry frying pan until lightly browned.

4. 4

   Add the basil, pine nuts, cherry tomatoes and more black pepper.

5. 5

   When the farfalle is cooked, add the parmesan and mix well. The residual stock should thicken up a bit.

6. 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!