![\"56\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2014\/06\/56.jpg\")
<\/a><\/p>\nAngel Hair Pasta with Rhubarb and Feta<\/strong><\/p>\n I still had beautiful rhubarb left I got from the Farmers’ Market last weekend.<\/p>\n <\/p>\n I loved my rhubarb cinnamon rolls<\/a> I made with some of this rhubarb, but this time I wanted to make something not sweet but savory.<\/p>\n I had a hard time with coming up with an idea.<\/p>\n All I could think of were sweets, like pies, cakes, pancakes, cobbler…<\/p>\n But then I thought maybe I could make rhubarb sauce for pasta.<\/p>\n The key to this pasta is adding garlic to the sauce so that it does not feel like you are eating pasta with rhubarb jam or syrup.<\/p>\n Also the saltiness and some bitterness from feta, olives, and parsley help cut the sweetness of the rhubarb and create a great balance.<\/p>\n This pasta turned out to be very tasty!<\/p>\n Definitely a fun way to enjoy rhubarb.<\/p>\n Angel Hair Pasta with Rhubarb and Feta (1 serving)<\/p>\n olive oil 1. In a small sauce pan, cook garlic with olive oil for a few minutes. 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Angel Hair Pasta with Rhubarb and Feta I still had beautiful rhubarb left I got from the Farmers’ Market last weekend.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,29],"tags":[],"class_list":["post-32191","post","type-post","status-publish","format-standard","hentry","category-starches","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32191","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=32191"}],"version-history":[{"count":36,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32191\/revisions"}],"predecessor-version":[{"id":32367,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32191\/revisions\/32367"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=32191"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=32191"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=32191"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 clove garlic
\n1 cup rhubarb, cut into small pieces
\n1.5 tablespoon sugar
\n80~100g angel hair pasta, freshly cooked
\n4~5 kalamata olives
\n1\/3 cup feta cheese
\nsalt and pepper
\n1 tablespoon parsley, chopped<\/p>\n
\n2. Add rhubarb and sugar. Cook for another 5~10 minutes until rhubarb is tender. Use a hand blender and roughly puree the rhubarb.
\n3. Combine the rhubarb sauce, pasta, cheese, olives, and parsley. Salt and pepper. Add some olive oil while combining them together.<\/p>\n<\/div>\n
\n<\/a> <\/a> <\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n
\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"