Egg pasta with greens & feta
A nutrient-dense & low-gluten pasta dish from MR Organic Farmer, simply made with chopped fresh greens, garlic and creamy feta cheese, topped with fresh chili for the heat lovers.
Ingredients:
2 to 3 cups chopped greens (i.e. kale, Swiss chard, spinach, rocket, Warrigal Greens, carrot tops, etc.)
2 cloves garlic
1 tbsp olive oil
125g local feta cheese, grated (we like to use Heidi Goat Cheese)
1 tsp fresh red chili, chopped (optional)
Salt
Pepper
Instructions:
In a large pot, bring at least 2 litres of salted water to boil. Add egg pasta, bring to boil again and simmer for a further 15 to 20 minutes.
Meanwhile, wash and chopped the greens, peel and mince the garlic as well as the chilli if using.
Drain the pasta and reserve. Using the same pot, heat the olive oil and quickly fry the garlic (do not let it brown).
Add the greens and stir to allow even cooking. Add the fetta by grating it on top of the greens and stir in. Add the pasta, mix and serve immediately.
Add some cracked pepper and chopped chili if you like it spicy. Adjust salt to taste and enjoy!