When your recipe calls for only a few ingredients, they should be the best you can find. Of course, many of us are careful with the budget (myself included) which is why I buy what's in season.
This recipe is perfect for a filling lunch that won't leave you feeling tired.
You can use as much as you want of your favorite ingredients.
Portions: 2 + leftovers
250gr of spelt penne What is Spelt?
Heirloom cherry tomatoes
A bunch or Italian flat leaf parsley
Greek style 100% sheep's milk feta Sheep's milk is easier to digest than cow's milk
1 green onion
For the dressing
1/2 lemon juice and zest
extra virgin olive oil
Bring water to a boil, add a handful of sea salt (your water should taste like the ocean, that's when you know there's enough salt)
Add your pasta and cook according to the box or until it's "al dente"
Drain but do not rinse the pasta. Instead, dump it onto a large-lipped cookie sheet, drizzle with a little extra virgin olive oil and let cool (until it's at room temperature).
Cut up the rest of your ingredients and toss with your dressing
Enjoy today and bring to work for lunch tomorrow!