I always have homemade feta on hand. I get 750 grams of Danish-style feta from 4 litres of full-cream milk, so I use feta frequently in my coking, as well as having plenty to eat with crackers, fruit and wine.
Recently I have been trying to cook with avacardos, due to the glut on the market right now, and this is yet another way to use this abundant resourse while it is available.
- 500 grams spiral pasta
- 2 large avacardos
- 2 cups baby spinich
- 100 grams Danish-style feta. Make your own with my recipre 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
- Cook the pasta according to the packet directions
- While the pasta is cooking, cut open the avacados, remove the seeds and take out the flesh.
- Place the avacardo 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 into the puree and mix through.
This is such a simple recipe and the use of homemade yoghurt and homemade feta make it economical as well as delicious. What more could you ask for.