Name: Ackee & Callaloo Pasta with Feta Cheese
Prep time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Americas
Ingredients: salt and pepper, to taste; 250 g/8 oz feta cheese, crumbled; 535 g/19 oz can Walkerswood Ackees, drained; 535 g/19 oz can Walkerswood Callaloo, drained, or equal amount cooked spinach; 250 g/3½ cups penne (pasta quills) or farfalle (pasta bows); 3 tbsp olive oil; 2 tomatoes, chopped; 2 garlic cloves, pressed; 1 tsp each chopped fresh parsley, cilantro (coriander) and thyme; 1 onion, chopped; 1 escallion (spring onion) stalk, chopped; Walkerswood Scotch Bonnet Pepper Sauce or Jonkanoo Pepper Sauce, to taste (optional)

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Walkerswood Caribbean Kitchen

By Virginia Burke

Published 2001

About

One step beyond macaroni and cheese! Pasta dishes are now abundant throughout the Caribbean.

Ingredients

250 g/3½ cups penne (pasta quills) or farfalle (pasta bows)
3 tbsp

Method

Cook the pasta in a large pot of boiling, salted water until al dente (tender but still slightly chewy).

Meanwhile heat the olive oil in a skillet and saute the onions, escallion and garlic. Add the tomatoes and mixed herbs. Stir in the drained callaloo and toss in the ackees gently, until warm, adding salt and pepper, and hot pepper sauce, if using. Finally, add the crumbled pieces of

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Ackee & Callaloo Pasta with Feta Cheese

Ingredients

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