If you are using a drier type or brand of feta, you can reserve 2-3 tablespoons / 30-45 ml of the pasta cooking water to toss with the other ingredients when they are combined with the pasta. There is no need for additional salt in this recipe as feta is usually salty enough.
Author: Mary Gillespie
2tablespoons/ 30 ml olive oil
1medium onionfinely chopped (about 1 cup / 250 ml)
1cup/ 250 ml roughly chopped walnuts
1/2cup/ 125 ml chopped fresh parsley
Black pepper to taste
1cup/ 250 ml crumbled feta cheese
4cups/ 1 liter uncooked pastause a curly kind like rotini
Put a pot of water with one teaspoon of salt added on to boil for the pasta while you are preparing the other ingredients.
When pasta water is boiling, add the pasta and cook until tender, about 7-8 minutes.
While the water is getting ready, heat a frypan over medium heat. When the pan has heated, add the olive oil and swirl to coat the pan.
Add onions and cook until softened, about 3 minutes. Add garlic and walnuts and continue to cook for an additional 5 minutes. Stir to keep the vegetables and nuts from sticking and burning.
Add pepper to taste.
Add parsley and cook for 1 minute until it has softened slightly. Remove the pan from the heat until the pasta has cooked.
Drain pasta and toss with feta cheese and the onion-walnut mixture. Serve immediately.