Spring Pasta with Sweet Potatoes, Olives & Feta

This pasta came out of a spring farmers market haul — sweet potatoes still earthy from the ground, a jar of good Castelvetrano olives, and a block of sheep's milk feta. The combination sounds unexpected, but the sweetness of the roasted potato against the brine of the olive and the creaminess of the feta is one of those flavor combinations that just works. We use gluten-free pasta at the bistro so the dish is accessible to nearly everyone at the table.

Ingredients

• 12 oz gluten-free pasta (rigatoni or penne)— We use a rice-and-corn blend
• 2 medium sweet potatoes, peeled and cubed (½-inch)— From our farm partners
• ½ cup Castelvetrano olives, pitted and halved
• 4 oz sheep's milk feta, crumbled— Block feta, not pre-crumbled
• 4 tbsp cold-pressed olive oil, divided
• 4 cloves garlic, thinly sliced
• 1 lemon, zested and juiced
• ½ cup fresh herbs — parsley, mint, and basil— Roughly torn
• ½ tsp Aleppo pepper or red chili flakes
• Kosher salt and black pepper to taste

Instructions

1. 1

   Preheat oven to 425°F. Toss sweet potato cubes with 2 tbsp olive oil, salt, and pepper. Spread on a sheet pan in a single layer and roast 20–25 minutes until caramelized at the edges, flipping once halfway through.

2. 2

   Cook pasta in well-salted boiling water according to package directions until al dente. Reserve 1 cup pasta water before draining.

3. 3

   While pasta cooks, warm remaining 2 tbsp olive oil in a large skillet over medium heat. Add sliced garlic and cook 2–3 minutes until golden and fragrant. Add Aleppo pepper and stir for 30 seconds.

4. 4

   Add drained pasta to the skillet along with roasted sweet potatoes and olives. Toss to combine, adding pasta water a splash at a time to loosen the sauce to your liking.

5. 5

   Remove from heat. Add lemon zest, lemon juice, and half the fresh herbs. Toss gently. Taste and adjust salt.

6. 6

   Plate and top with crumbled feta, remaining fresh herbs, and a drizzle of good olive oil. Serve immediately.