Oh my gawd! This is so delicious!

What you’ll need:
1 package of Bowtie pasta (400 grams)
6 oz. of feta
6 oz. of plain Greek yogurt
1/2 cup freshly grated parmesan cheese
1/2 cup packed down fresh basil
1/2 cup of pine nuts
1/3 cup good quality olive oil (you can use more if you like but start with that)
fresh minced garlic to your taste (I use 3 cloves)
salt and pepper to taste (feta and parmesan are already salty so you don’t need a lot)
I cup cherry tomatoes sliced in half

Whip together feta and Greek yogurt in a food processor until creamy and set aside in a bowl.

Don’t bother to clean the food processor you used to make the whipped feta. Add basil, parmesan cheese, minced garlic, olive oil, and pine nuts and process until smooth. Add whipped feta to your desired creaminess. You can use it all or not! Add any salt or pepper to your taste.

Boil salted water for bowtie pasta and follow directions for desired tenderness.

Immediately after draining the pasta stir in the creamy pesto and top with cherry tomatoes.

Best Pesto Ever!

I've been making this family favourite for my meat-loving family for years and they LOVE it!

You'll need:

2 cups of basmati rice

3 tablespoons of salted butter

1 tablespoon of extra virgin olive oil

1 finely diced Vidalia onion

2 finely diced jalapeno peppers (with seeds if you like it spicy)

4 inches of grated ginger (I love ginger-you can use less)

2 jars of favourite marinara sauce (Victoria White Linen Collection is my top choice)

1/2 litre of 18% table cream

Lots of baby spinach (add to your preference)

1 and 1/2 cup of chickpeas

1/2 cup of cashew nuts

1/2 teaspoon ground cumin

Gently fry onon in 2 tablespoons of butter and 1 tablepoon of oil until soft. Add jalapeno and ginger. Stir for 2 mnutes over medium heat. Add marinara sauce, chickpeas, cashews and cumin. Simmer on medium/low heat.

Meanwhile, rinse basmati rice and add to 4 cups of lightly salted water and 1 tablespoon of butter. Bring to boil. Stir until water is almost at the same level as the rice. Cover and let sit over lowest heat for 15 minutes.

When rice is ready, finish the sauce by stirring in spinach, table cream and salt to taste, if needed. Serve in bowls over rice. Leftover sauce is even better the next day!

Enjoy!