Bow Ties with Pesto, Feta, and Grape Tomatoes

This is in honor of one of my favorite grocery stores (Kroger) that has since closed in our area. This recipe came from a conversation with a “guest chef” at a Kroger while we were in Ohio. (Do you spend too much time in a grocery store if the guest chef knows you?) It has been adapted by one of our daughters and is a favorite “go to” recipe for a side or a Main dish.


1# Bow Tie Pasta (farfalle) 4 oz Angelino’s Pesto (or other brand with Basil)

3-4 oz (to taste) flavored crumbled feta cheese (we use the one with sun dried tomatoes)

1/2 pint Grape Tomatoes or 2 medium Roma tomatoes chopped

8 Fresh Basil leaves chopped or 1/2 tsp dried basil

Kosher Salt and fresh ground black pepper if desired

1. Bring a large pot of water to boil. Stir in the bow ties and cook, stirring occasionally, until al dente, about 10 minutes.

2. Drain the pasta and run it under cold water just until it stops steaming.

3. Put the pasta into a large serving bowl and stir in the pesto until pasta is coated.

4. Toss in feta, basil and tomatoes.

5. Season with salt and pepper if desired

Main Dish Ingredients:

2 Cups diced or shredded chicken or beef
1 cup shelled Edamame
3/4 cup pine nuts (optional)

Source: Adapted from a Kroger’s Chef’s recipe

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