Pasta Salad with Bell Pepper and Sheep Cheese

Ingredients

• 400 g farfalle
• Salt
• 70 g fresh green peas
• 80 g Walnuts
• 200 g red bell peppers
• 1 handful chives
• 4 tbsp white wine vinegar
• 2 tbsp freshly squeezed orange juice
• 4 tbsp olive oil
• 2 tbsp walnut oil
• black pepper (ground)
• 200 g feta

Instructions

1. 1.

   Cook the pasta in plenty of boiling salted water until al dente. Add the peas about 4 minutes before the pasta is done and cook together. Drain both into a colander, rinse with cold water, and let drain well. Toast the walnuts in a non‑stick pan without added fat, turning frequently; remove, cool, then roughly chop.

2. 2.

   Wash the bell peppers, halve them, cut out the stem, seeds and white membranes, and slice the flesh into thin strips. Wash the chives, pat dry, and cut into 1–2 cm pieces. In a large bowl gently combine the pasta, peas, pepper strips, walnuts, and chives. Whisk together the vinegar, orange juice, both oils, salt, and pepper; pour over the salad to marinate for at least 15 minutes. Before serving sprinkle with crumbled feta.

3. 3.