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Golden Gate Pasta



8 oz. pasta (bow tie, corkscrew, etc.)
4 oz. snow peas
4 oz. enoki or sm. button mushrooms
1/2 c. sliced black olives


Cook pasta until al dente in boiling salted water. Drain; rinse in cold water; drain and place in a bowl. Cut snow peas in half; add to pasta with mushrooms and olives; toss. Use dressing below: 2 cloves garlic, minced 3 tbsp. red wine vinegar 2 c. minced fresh basil leaves 1 c. Parmesan cheese 3/4 tsp. salt 1/4 tsp. ground black pepper 3/4 c. olive oil 1 1/2 lbs. minced tomatoes 6 oz. crumbled feta cheese

In a bowl combine sun dried tomatoes, garlic, basil, Parmesan cheese, vinegar, salt and pepper. Whisk in olive oil. Stir in tomatoes.

Pour dressing over pasta and toss. Sprinkle with feta cheese. (May be prepared a day ahead.)

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