Sun-Dried Tomato Pasta with Feta Cheese

Ingredients

1/4 cup chopped shallots 1 Tbsp minced garlic 1/2 tsp extra virgin olive oil 1/4 cup reconstituted sun-dried tomatoes 1 cup frozen artichoke hearts, thawed and chopped 1/4 tsp sea salt 20 fresh basil leaves 4 tsp toasted pine nuts 4 Tbsp feta cheese 4 cups cooked Orecchiette pasta Freshly cracked black pepper

Instructions

1. In a large sauté pan over medium heat, sauté shallots and garlic in olive oil until lightly browned.

2. Add reconstituted sun-dried tomatoes, artichoke hearts, salt, basil, pine nuts and feta. Toss in cooked pasta until well combined.

3. Evenly divide the pasta between 4 plates and top with a pinch of black pepper.