Farfalle With Roasted Peppers

• 1 large red pepper, roasted and peeled
• 2 ounces feta
• 1/4 cup plain yogurt
• 1 to 2 garlic cloves (to taste), pureed
• 2 tablespoons extra virgin olive oil
• 2 tablespoons slivered basil leaves
• 2 teaspoons fresh marjoram or oregano leaves, chopped
• Freshly ground pepper
• Salt to taste
• 3/4 pound farfalle
• 1 cup frozen peas

1. Begin heating a large pot of water for the pasta.
2. Meanwhile seed the pepper, holding it over a bowl to catch juices.
3. Cut in small dice (about 1/4 inch) and place in a another bowl.
4. Strain any juices into the bowl and season with salt and pepper.
5. In a large bowl, mash together the feta and the yogurt and add the pureed garlic.
6. Stir in the olive oil, pepper with its juice, basil and marjoram or oregano.
7. When the water for the pasta comes to a boil, salt generously and add the farfalle.
8. Set the timer for 5 minutes and add the peas.
9. Boil for another 5 minutes, until the farfalle is cooked al dente.
10. Ladle 2 to 4 tablespoons of the cooking water into the yogurt mixture.
11. Drain the pasta and add to the bowl with the yogurt and peppers, toss together and serve.
12. Garnish each serving with slivered basil and crumbled feta if desired.

red pepper, feta, plain yogurt, garlic, extra virgin olive oil, basil, fresh marjoram, freshly ground pepper, salt, farfalle, frozen peas

Taken from cooking.nytimes.com/recipes/1015168 (may not work)