Trecce dell’Orto con Feta e con Gambero
In English this means “Braids of the Garden”. This unique Mediterranean pasta has such a vibrant taste it needs not much to make it dance on the pallet. Here I serve it with feta and seasoned shrimp; it’s a Mediterranean delight!

• Ingredients:
  ½ c dried Trecce dell’Orto pasta	1/8c Feta Cheese
  6 lg shrimp or 12 small shrimp	Fresh basil
  Extra Virgin Olive oil – High Quality Preferred	Aprox. 6 Kalamata Greek Olives 1 Garlic Clove
  1 tsp salt + 1 tsp salt	1 tsp Dry basil, lemon zest, pepper

  Directions:

  1. Start boiling a pot of water on med.-high for pasta with 1 tbsp olive oil and 1 tsp salt.
  2. Sauté chopped garlic, 1 tsp. salt and seasonings in 4 tbsp. olive oil.
  3. Once water comes to rolling boil add pasta. (Cook for 10-12 mins. until al dente.)
  4. Add shrimp to sauté pan and sauté in your olive oil and garlic sauce until opaque.
  5. Add fresh basil and sauté for last few minutes of cooking.
  6. Drain pasta and toss with shrimp, garlic sauce, pasta, olives and feta.

  Makes 1 serving – increase by 1 serving per person. Cook Time: 20 minutes

Copyright 2006 Chef Natasha Treu’ Fletcher

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The Ball is Benefiting Zonta Intl. Click here to order tickets. Be sure to bring anyone who would enjoy this fabulous event! I will highlight two signature hors d'oeuvres for sampling and have culinary Q and A.
Plus dine on an array of signature hors d'oeuvres from other Top Houston Chefs.
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