Farfalle With Watercress, Cherry Tomatoes and Feta

Ingredients

• 8  ounces farfalle pasta
• 1  cup crumbled reduced-fat feta cheese
• 2  pints cherry tomatoes, halved
• 3  cups watercress leaves (from 2 small bunches)
• 1/4  teaspoon black pepper

Directions

Cook pasta according to package directions.

Place the cheese in a large bowl; top with the watercress. Before draining the pasta, take 1/4 cup of the cooking water from the pot and pour it over the watercress. (Watercress will wilt slightly and cheese will get soft.)

Place the tomatoes in a colander. Drain the pasta over the tomatoes for a super-quick blanch.

Toss with the watercress and cheese; sprinkle with pepper and serve.