I like cooking fusilli with chive sauce, this is an example. Just chives, feta, maybe a few nuts, cooking water from the pasta, and olive oil. If the feta is salty you don't need to add salt. Chop the chives before placing them in the blender or food processor with the other ingredients: if you leave them long they will take forever to blend. To top the pasta I used a few broccolini quickly cooked in a pan with garlic, salt and olive oil. A simple but filling lunch, and then back into the green bush.
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With this recipe I take part in the event Weekend Herb Blogging (number 292). The creator of WHB was Kalyn di Kalyn's Kitchen, followed then by Haalo, Cook (almost) anything at least once, and then by Brii, Briggis recept och ideer for the Italian version. It is a great initiative, and one that suit a vegetarian like me, since I am always cooking with vegetables, herbs, flowers, fungi... :-). Thank you Brii for the invitation!
Photos and Recipes by Alessandra Zecchini ©