Rapini and feta pasta

This is what fast food should look like. Full of flavour (the feta) and nutrients (the rapini) and made in a single pot in under 10 minutes (calculated from the time the water boils). The salty feta melts into the pasta and is the perfect creamy complement to slightly bitter rapini. I am going to try mixing the leftovers with a bit of vinaigrette for a lunch-time salad. I used vegetable fusilli for this (to sneak a little bit of spinach into the kids) but any kind of pasta would do as long as there is a enough texture to hold of the feta.

Rapini and feta pasta

1 bunch rapini trimmed and chopped

1 package vegetable fusilli, about four cups

1 1/4 cups crumbled feta

2 tablespoons olive oil

1/4 teaspoon crushed red chili

Salt to taste

A few grinds of  black pepper

In a large pot, boil well-salted water for pasta. While the water is heating, trim the bottom half-inch or so off the rapini and roughly chop. Set aside.  Crumble the feta and set aside.

When the water is at a rolling boil cook the pasta for 5 minutes, add the rapini and cook for another two minutes or, until the pasta is al dente. Drain the pasta/rapini, retaining a little of the water, return to the pot and add olive oil, pepper and crushed chili flakes. Taste before salting. Add a little of the cooking water if it is too dry.

Serve with crusty bread.


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