Ingredients:
- 8 ounces farfalle pasta
- 1 cup crumbled reduced-fat feta cheese
- 2 pints cherry tomatoes, halved
- 3 cups watercress leaves (from 2 small bunches)
- ¼ teaspoon black pepper
Directions:
Cook pasta according to package directions. Place the cheese in a large bowl; top with the watercress. Before draining the pasta, take ¼ cup of the cooking water from the pot and pour it over the watercress. (Watercress will wilt slightly and cheese will get soft.) Place the tomatoes in a colander.
Drain the pasta over the tomatoes for super-quick blanch. Toss with the watercress and cheese; sprinkle with pepper and serve.
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