1bunch bunchrapini
4 4cups cups (1 L) shell pasta
1cup cup (250 mL) crumbled feta cheese
2tbsp tbsp (25 mL) olive oil
1/2tsp tsp (2 mL) salt
1/2tsp tsp (2 mL) pepper
1Pinch Pinchhot pepper flakes, (optional)



Trim 1/2 inch from rapini stems; discard. Chop rapini coarsely and set aside.

In large pot of boiling salted water, cook pasta for 6 minutes; add rapini. Cook for 2 minutes longer or until tender. Drain, reserving 1/2 cup of the cooking liquid; return pasta and rapini to pot. Stir in cheese, oil, salt, pepper, and hot pepper flakes (if using). Pour in reserved liquid if necessary to moisten.

A great addition to this recipe is sundried tomatoes if you have them on hand. Soak the tomatoes in hot water for 10 mins or until soft. Chop tomatoes and add them to with the cheese.