This is my go-to pasta recipe, and it is my absolute favorite. I promise it’s not involved, and at its most basic can be whipped up in 12-15 minutes. The key for me is really good, creamy feta. I see similar things on restaurant menus and am always disappointed because they don’t use enough feta, or the feta’s not creamy enough. I use a Macedonian feta made that is Doric brand. It’s so good that I get my parents to buy me a tub from Canada and bring it to me in Seattle when they visit. You could also substitute goat cheese, which would go great with bacon and red onions. The toasted almonds also make it happen for me, and compared to the price of pine nuts (when did they get so expensive?), I’m glad I like them.

ADVERTISEMENT

I’m going to make a list of how to make it at its easiest and most basic, and give you the option of adding extra ingredients if you have them on hand and want to take some time to cook them, like mushrooms. If I make it with chicken breast, I like to just throw the chicken on a dry skillet dredged in nothing but paprika and basil, or sprinkle a bit of this Costco Sweet Mesquite seasoning.

I shared this with an 8 month old Winter and I was so pleased that she liked it! I gave her pieces of chicken seasoned with paprika and basil, cut the bowties into thirds, and chopped the sundried tomatoes a bit smaller.

Basic ingredients:

  • bowtie pasta
  • oil-packed sundried tomato slices
  • pre-cooked sausage or chicken breast
  • sliced almonds
  • Macedonian feta
  • fresh cilantro or fresh basil
  • fresh cracked pepper

Cook pasta according to package directions and toast almonds in the toaster oven. Drain pasta and toss in sundried tomatoes with a bit of the oil and add meat. Serve on plates and top with toasted almonds, feta, fresh herbs, and fresh cracked pepper.

Optional easy add-ins:
  • capers
  • oil-packed artichoke hearts, cut up
  • jarred pickled mushrooms
Optional add-ins that need to be cooked:
  • mushrooms
  • leeks
  • garlic
  • bacon