Pasta with Peas and Feta

This is probably the dish I make most often. It's very quick, has three food groups, and I always have all these ingredients on hand (thanks, super cheap feta at Foodmaster). The fennel brings out the sweetness of the peas and the saltiness of the feta.

Pasta with Peas and Feta

1/2 box cavatappi or other short pasta
2 or 3 oz. crumbled feta
1 cup frozen peas
1 tsp olive oil
1 pinch fennel seeds
black pepper

Cook pasta. In the last minute or so of cooking, add the peas to the pasta water and continue cooking just until hot, one to two minutes. Drain pasta and peas. Combine with feta, olive oil, fennel seeds, and pepper. Serve right away.

Serves 2 (or one very hungry person).