(serves 6-10 people)

  • 2 cups rice pasta spirals
  • 1 cup soaked sun-dried tomatoes cut into small pieces
  • 1/2 cup pine nuts (lightly toasted)
  • 1 cup pitted kalamata olives, halved
  • 2 handfuls of nettle leave rinsed in boiling-hot water and chopped
  • 2 handfuls cleaned and chopped arugula
  • 1/4 lb asiago cheese, grated
  • 1/4 lb feta cheese, crumbled
  • 2 or more cloves of crushed garlic (to taste)
  • 1/2 cup cold-pressed olive oil
  • 1 Tb balsamic vinegar
  • 2 tsp lemon juice
  • 1 tsp Italian herb mix (or goodies from your garden: thyme, oregano, rosemary, marjoram)
  • Salt and pepper to taste

Bring 2 quarts of water to boil, add 1/2 tsp salt and 1 Tb olive oil, then add pasta and cook for 15-20 minutes until done, drain, rinse and let cool. Once the pasta has cooled, add remaining olive oil, pine nuts, sun-dried tomatoes, olives, feta, and asiago. Then add nettle leaves and arugula and remaining ingredients. Toss until completely mixed and adjust seasoning by adding salt or pepper as needed – Enjoy!