Pasta Salad with Favas
SERVES 4 – 6
We got this recipe from Greek cookbook author and SAVEUR contributor Diane Kochilas.
FOR THE WHIPPED FETA:
1⁄2 lb. Greek feta, crumbled
3 tbsp. extra-virgin olive oil
2 tbsp. fresh lemon juice
Freshly cracked black pepper
FOR THE SALAD:
3 ripe medium tomatoes, peeled, seeded and chopped
2 large cloves garlic, peeled and minced
3 tbsp. chopped fresh mint
6 tbsp. extra-virgin olive oil
Salt and freshly ground black pepper
1 lb. shelled fresh favas (about 3 1⁄2 cups) from about 3
lbs. unshelled favas
1 lb. ziti or rigatoni
1. For the whipped feta: Purée feta, oil, lemon juice, and pepper to taste in a food processor until smooth. Adjust seasonings. Transfer to a small bowl, cover, and refrigerate for 2–8 hours.
2. For the salad: Put tomatoes, garlic, mint, 4 tbsp. of the oil, and salt and pepper to taste into a bowl. Toss and let sauce rest at room temperature for 1 hour.
3. Blanch favas in a large pot of salted boiling water until just tender, 4–5 minutes. Drain favas, rinse under cold running water, and drain well. Add favas to sauce and toss well.
4. Cook pasta in a large pot of boiling salted water until just cooked through, 11–13 minutes. Drain and toss with remaining oil. Divide pasta among four to six plates and top each with some of the sauce and some of the whipped feta.