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Author Notes: Delicate angel hair pasta is the perfect medium for this bright and lively Greek pasta dish. Two kinds of olives, blistered tomatoes, baby lima beans, and feta cheese are all tied together with a subtle, mint-infused olive oil. —Bonnie Meyer
- 1/4 cup olive oil
- 1 tablespoon fresh mint leaves, coarsely chopped
- 3/4 pound angel hair pasta
- 2 cups (1 pint) grape tomatoes
- 1 garlic clove, minced
- 1 cup cooked baby lima beans
- 3/4 cup whole or sliced black olives
- 3/4 cup whole or sliced Kalamata olives
- 3/4 cup (6 ounces) feta cheese, crumbled
- 1 lemon
- Freshly ground black pepper
- In a small saucepan, heat the olive oil over low heat until it begins to radiate heat. Add the mint leaves and cook for 10 minutes. Remove from heat and strain out the leaves. Set aside to cool.
- Bring a large pot of salted water to a boil. Meanwhile, in a large nonstick skillet, heat 1 tablespoon of the mint-infused olive oil over medium-high heat. Add the tomatoes and the garlic and cook for 2 minutes, or until the tomatoes begin to blister. Give them a stir and cook for an additional 2 minutes. Remove from heat and set aside.
- Cook the pasta until al dente, about 4-5 minutes. Drain and transfer to a large serving bowl. Add the cooked tomatoes, lima beans, olives, and feta. Drizzle with the rest of the mint-infused olive oil and toss well to combine. Squeeze about 2 tablespoons of lemon juice over the pasta, and top with freshly ground black pepper to taste. Serve warm or cold.