1lb. Farfalle pasta
1 ¼ cups DODONI feta
1 ¼ cups sundried tomatoes in olive oil
Kosher salt
8-10 Kalamata olives
2 tbs. capers
1 clove of garlic
¼ cup pine nuts


Boil water in a large pot.
Pit and chop olive oils. Drain the capers with water to remove the extra salt.


Cook the pasta according to the package directions and drain. Drizzle with olive oil and transfer in a large bowl.
Meanwhile, place the sun-dried tomatoes, 2 tablespoons from their oil, the capers, the garlic, salt, the pine nuts and pepper in a food processor or a mortar. Using a pestle, crush against bottom and sides of mortar until a coarse paste forms.
Transfer pesto in the bowl and stir in feta cheese and olives. Serve.