I always have homemade feta on hand. I get 750 to 850 grams of Danish-style feta from 4 litres of full-cream milk, so I use feta frequently in my cooking, as well as having plenty to eat with crackers, fruit and wine.

Recently I have been trying to cook with avocados, due to the glut on the market right now, and this is yet another way to use this abundant resource while it is available.

Ingredients:

• 500 grams of spiral pasta
• 2 large avocados
• 2 cups baby spinach
• 100 grams Danish-style feta. Make your own with my recipe here.
• 1/2 of a 400-gram can of chickpeas
• 1/2 cup homemade, Greek-style yoghurt. Make your own with these instructions.
• A handful of fresh basil
• Salt and pepper to taste

Instructions.

• Cook the pasta according to the packet directions
• While the pasta is cooking, cut open the avocados, remove the seeds and take out the flesh.
• Place the avocado flesh, along with the remaining ingredients, into a medium pot and ,using a stick blender, blend into a puree.

• Place the pot on the stove and heat the puree, being careful not to burn it. Once hot, remove from the heat.
• Once the pasta is cooked and drained, add it to the puree and mix through.

This is such a simple recipe, and the use of homemade yoghurt and homemade feta makes it economical as well as delicious. What more could you ask for?

As always, live well.

Valerie