This is a wonderfully simple recipe using the locally produced goods of two California producers. The pesto comes from Savour the Sauce — a brother and sister team that has produced a series of farm-to-table sauces inspired by international flavors. Their pistachio mint chutney is a fantastic finishing sauce with bold notes of pistachio, mint, and parsley. We’ve paired it with fresh pasta from Mission Rose in Santa Barbara, by Michael Glazer.
- Pasta- one pack
- salt- about a pinch
- Pesto- jar Homemade Pesto works great
- olive oil- a drizzle
- Feta Cheese
- Bring a large pot of lightly salted water to a boil, and stir in the pasta. Cook 8 to 10 minutes, until al dente, and drain. Transfer the pasta to a large bowl. Add the pesto and toss. Salt and pepper to taste, and add a drizzle of oil, if needed. Crumble some feta on top of the pasta and enjoy.