Zymarikas Salata me Koukia (Pasta Salad with Favas)
Zymarika Salata me Koukia
(Pasta Salad with Favas)
SERVES 4-6
WE GOT this recipe from Athens-based cookbook author and consultant Diane Kochilas.
FOR THE WHIPPED FETA:
½ 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 3½ cups) from about 3 lbs. unshelled favas
1 lb. ziti or rigatoni
1. For the whipped feta: Purée feta, oil, lemon juice, and pepper 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 between 4-6 plates and top each with some of the sauce and the whipped feta.
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