INGREDIENTS:½ oz. fresh garlic
½ tsp. oregano
½ tsp. white pepper
¼ bunch parsley, chopped
15 oz. pre-cooked pasta, held hot
1 oz. pimento
8 oz. L.J. Minor Roasted Vegetable Base
1 lemon, juiced
5 oz. feta cheese
8 oz. kalamata olives, pitted
¼ bunch fresh chives, slicedDIRECTIONS:1. In a pan over medium heat, lightly brown garlic, oregano, pepper and parsley.
2. Add the hot (or re-thermed) pasta to the garlic mixture. Quickly add the pimento, vegetable base and fresh squeezed lemon juice.
3. Bring the sauce to a boil and stir in the feta and olives. Garnish with chives and serve hot.SERVINGS:15 oz. (5, 3 oz. servings)From:Chef/manger Pete Wallin, Ashland University, Ashland, OH
