|
1. In a non-stick pan, for a few minutes over a low flame, toast the paprika until it begins to release its aromas.
2. Add 3/4 of the feta, almonds, lemon juice, parsley, toasted paprika, garlic and 1/4 cup extra virgin olive oil to a blender.
3. Blend until creamy.
4. Set aside.
5. Bring a large pot of salted water to a boil.
6. Add the beans to the pot and boil for 5 minutes.
7. Remove them from the pot, reserving the water.
8. Run cold water over them until the beans are cool.
9. Cook the pasta using the reserved water, adding another pinch of salt.
10. Cook the pasta until al dente.
11. Remove from the pot, drain and run under cold water to cool.
12. Transfer the cooled pasta to a serving dish and add the feta mixture.
13. Toss thoroughly to combine. Add reserved Feta and sliced cherry tomatoes.
14. Season with salt and pepper.
15. Serve.
|
