Sun-Dried Tomato Pasta with Feta Cheese
1/4 cup chopped shallots
1 Tbsp minced garlic
1/2 tsp extra virgin olive oil
1/4 cup reconstituted sun-dried tomatoes
1 cup frozen artichoke hearts, thawed and chopped
1/4 tsp sea salt
20 fresh basil leaves
4 tsp toasted pine nuts
4 Tbsp feta cheese
4 cups cooked Orecchiette pasta
Freshly cracked black pepper
In a large sauté pan over medium heat, sauté shallots and garlic in olive oil until lightly browned.
Add reconstituted sun-dried tomatoes, artichoke hearts, salt, basil, pine nuts and feta. Toss in cooked pasta until well combined.
Evenly divide the pasta between 4 plates and top with a pinch of black pepper.