2 garlic cloves
1 c parsley, flat-leaf, stems removed
1/2 c. pine nuts, toasted
1 c. feta, crumbled
1/8 c. olive oil
1/2 t. black pepper
2 t. wine vinegar, red or white
1/4 t. sea salt
12 oz. spaghetti, whole wheat, optional
Using a food processor, chop the garlic. Add the parsley and chop. Add the pine nuts and chop until grainy. Add 1/2 c. feta and the oil. Process until the mixture turns into a coarse paste. Pulse in the pepper until just combined. Set aside and stir in the vinegar just before tossing with pasta. Sprinkle with remaining 1/2 c. feta and serve.
Makes 16 - 1 T. servings
Nutrition Information: 70 calories; 6 g fat; 10 mg cholesterol; 140 mg sodium; 1 g carbohydrates; 0 g fiber; 2 g protein.