Ziti with Mint, Feta and Pine Nuts

Peggy Lampman | Contributor

When many people think of pesto, the traditional basil-Parmesan accompaniment to pasta comes to mind. But according to wikipedia: "Pesto is a generic term for anything which is made by pounding and there are various other pestos, some traditional, some modern." Tonight's dinnerFeed recipe, by their definition, must qualify as "modern", as mint substitutes for basil and feta for Parmesan.

I love lamb with the flavors of mint and feta. I used Valbreso French feta which is a mild feta with a creamy texture. It is available at most groceries in town, packaged or sold by the pound in bulk.

Chicken, pork or turkey sausage would be a fine substitute for the lamb. For a savory vegetarian supper, substitute roasted or sautéed eggplant for the lamb sausage.

Yield: 4-6 servings Time: 20 minutes Cost: $13.50

Ingredients:

12 ounces dry ziti pasta 3 tablespoons extra virgin olive oil 1 teaspoon minced fresh garlic 1 cup (loosely packed) chopped fresh mint leaves, finely chopped, plus extra sprigs for garnish 6-7 ounces feta, cubed 3 lamb sausage links,cooked then sliced*, optional Red pepper flakes 1/4 cup pine nuts, toasted

*I've never seen pre-cooked lamb sausage. I grill it on foil (it can be oily) or sear in a dry sauté pan, adding enough water to cover 1/2 the sausages. I cover the pan and simmer the sausages over low heat until cooked through.

Directions

1. In a large pot of boiling, salted water, cook pasta according to package instructions. Drain. 2. Toss cooked pasta with olive oil, garlic, mint, feta and lamb sausage, if using. Season to taste with kosher salt and red pepper flakes. Garnish with pine nuts and mint sprigs and serve.