A fresh mix of pasta and spring vegetables . . .
1 lb. macaroni pasta
red bell pepper, chopped
1 small cucumber, chopped
1/2 c. toasted pecans or walnuts
1 c. grape tomatoes, halved
crumbled feta cheese
coarse sea salt
cracked black pepper
a drizzle of extra virgin olive oil
A few nights a week, I like to make a dish that highlights my latest farmer’s market finds. Fresh spring cucumbers, bell peppers and grape tomatoes pair perfectly with pasta–it’s a combination that is light and refreshing.