Ingredients
1-2 8 oz. Pkgs. Crumbled Feta Cheese (to taste)
16 ozs. whole grape or pear tomatoes
1 bunch minced scallions
4 chopped garlic cloves
1/2 cup extra virgin olive oil
1/4 cup chopped fresh parsley
4 tablespoons basil pesto
1 tsp. Salt
1 Tbsp. cracked black pepper
1 cup halved black olives
1/2 cup freshly grated Parmesan cheese
10 ozs. Shell OR Penne pasta, cooked and drained
Preparation
Sautee tomatoes, scallions, chopped garlic, parsley and olives in the olive oil and basil pesto for approx. 15 minutes, medium high heat, stirring frequently.
In a large serving bowl, mix Feta and Parmesan cheeses, salt, and pepper. Toss the cheese mixture with cooked pasta and the sautéed mixture so the heat will spread the cheeses throughout.
Serve warm - great with some breadsticks or french bread!
