Farfalle with feta cheese and chipotle
4 servings
30 minutes
Farfalle with feta cheese and chipotle is a vibrant blend of Italian cuisine and Mexican notes. Farfalle, known as 'butterflies', beautifully hold the aromatic sauce infused with the freshness of lemon and the spiciness of chipotle. Toasted pumpkin seeds add a delicate nutty crunch, while cilantro brings freshness. Creamy feta balances the heat, creating a harmony of flavors. The dish is perfect for a light dinner or a friendly gathering, impressing with its exquisite simplicity. It combines warm Mediterranean traditions with the bold character of Latin America, inviting a gastronomic journey from the very first fork.
1
Roast the pumpkin seeds in a small pan over medium heat, shaking often, for 3-4 minutes or until they are browned.
- Pumpkin seeds (pepitas): 2 tablespoons
2
Mix garlic, ground chipotle, and salt in a small bowl. Add cilantro, lemon juice, oil, and lemon zest. Sprinkle cheese on top.
- Garlic powder: 40 g
- Ground chipotle chili: 0.3 teaspoon
- Salt: 0.3 teaspoon
- Cilantro (coriander leaves): 70 g
- Lemon juice: 3 tablespoons
- Olive oil: 2 tablespoons
- Lemon zest: 1 teaspoon
- Feta cheese: 60 g
3
Cook the pasta according to the instructions on the package. Drain the water.
- Farfalle (bow-tie pasta): 300 g
4
Mix hot pasta with sauce in a large bowl. Season if necessary. Sprinkle with pumpkin seeds and serve.
- Pumpkin seeds (pepitas): 2 tablespoons
