Balsamic & Feta Pasta

I love the idea of tossing hot pasta into easily meltable cheese like feta. The silkiness of each strand of spaghetti is my favorite type of texture, along with whatever globules of cheese around it. Pumpkin seeds give this bowl a little texture with a soft crunch. There are also two different types of tanginess: that of the feta, and that of the balsamic vinegar. It’s creamy, it’s filling, it’s easy, and has a complex flavor profile. For anybody who needs to double or quadruple the recipe, that’s easy enough to do. Just make four serving of pasta and multiply everything by four. I hope you love this recipe as much as I loved developing it, and consuming it as my lunch on a rainy fall day.

Ingredients:

1 serving spaghetti

Sprinkling of odized salt

Drizzle of extra virgin olive oil

1/8 cup balsamic vinegar

1/8 cup evoo

2 tablespoons crumbled feta

1 tablespoon pumpkin seeds

Iodized salt to taste

Lots of freshly cracked pepper

Directions:

Set a pot of water on to boil. Once the water is at a rolling boil, snap the spaghetti in half and plop into the water. Add olive oil and salt. Drain the pasta once it’s turned the texture you’d like. Drain the pasta. Plop pasta into small bowl.

Add balsamic vinegar and extra virgin olive oil. Mix in with a fork. Add salt and loads of pepper. Mix in with a fork. Crumble feta over the pasta. Mix in with fork until there are small clumps of feta scattered through the bowl, as well as coating the pasta. Sprinkle pumpkin seeds over bowl.

Consume immediately.

Serving Suggestions:

Chardonnay, apple cider, tart lemonade.