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Ingredients
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- 1 pound DeLallo Cavatappi Pasta (reserve about 1 cup of pasta water)
- 1/2 cup finely diced shallots
- 3 cloves garlic, grated or minced
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon red pepper flakes
- Salt and freshly ground black pepper to taste
- 14-ounce can quartered artichoke hearts, drained
- 1/3 cup DeLallo Julienne Cut Sun Dried Tomatoes + 1 tablespoon of the oil they're packed in
- 1 tablespoon Delallo Jarred Pesto
- 1/2 cup whole milk
- 4 ounces feta cheese
- Fresh basil leaves for garnish
Instructions
- Boil the pasta in salted water until al dente, reserving 1 cup of pasta water before draining.
- Sauté shallots and garlic in sun-dried tomato oil with oregano, red pepper flakes, salt, and pepper.
- Add pesto, artichoke hearts, and sun-dried tomatoes, sautéing for a few minutes.
- Pour in whole milk and reserved pasta water, stirring gently until simmering.
- Crumble in feta cheese and add the pasta, mixing until well coated. Adjust seasoning as needed.
- Garnish with fresh basil leaves and serve.
Notes
Cook pasta al dente for the best texture.
Use high-quality feta for enhanced flavor.
Reserve pasta water for adjusting sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Calories: 450
- Sugar: 3
- Sodium: 600
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 57
- Fiber: 3
- Protein: 12
- Cholesterol: 30