We finally (!) have some greens in our garden ready for picking. One of my favorite ways to serve them is tossed with pasta:
Cook whole wheat pasta until al dente. (We use about 5.5 ounces for 2 servings; rotini is a good choice for catching the bits of feta and oregano.)
Meanwhile, sweat 1-2 cloves of minced garlic over medium-low heat in 3-4 Tbsp olive oil until tender and fragrant, but not browned.
In a separate bowl combine 2 Tbsp fresh lemon juice and 1 Tbsp chopped fresh oregano. Add the garlic and olive oil, freshly cracked pepper and a big pinch of salt, Whisk to blend.
Add the pasta. Toss in some greens – baby spinach, arugula, fresh basil, tsatoi, etc.
Crumble 2-3 ounces of feta cheese and stir to combine.
Finish with a drizzle of really good olive oil.
Wine pairing: There are some fabulous whites from Greece that would compliment the Greek flavors in this dish. I am most familiar with the grape Assyrtiko, but there are several others worth trying (Roditis, Savatiano). This dish would also pair well with Pinot grigio from Italy, Albarino from Spain, most any crisp white wine with little malolactic fermentation or oak influence. Cheers!