Prepare the pasta according to the directions on the package; heat the peas in the microwave. Slice the onion thinly and sautee in oil with pressed garlic for ~10 min. Chop or crumble the feta into smallish pieces. Add the peas to the onions once they have cooked, and just at the end add the feta and turn the heat off; this will allow the feta to soften and melt but not completely disappear. Serve over pasta.
Made this last night as a “let’s clean up things out of the fridge and freezer,”, and it turned out really well: The sweetness of the onions and the peas contrasted with the sharpness of the cheese.
Preheat the oven to 200 C. Cook the pasta and the cauliflower in separate bowls, and drain and mix together. Melt the butter in a sauce pan and brown the flour in it. Add the milk, and bring to a boil, stirring until all the flour is dissolved. Add the cheese and stir until melted into a thick sauce.
Put the pasta/cauliflower mixture in a large glass baking tray. Pour the cheese sauce over the top, and lay the sliced tomatoes on top of that. Bake ~25 min. until browned.
11-04-2013: Made with bacon bits and mushrooms, Parmesan, Bayernthaler, and Leerdammer. Cook the bacon bits first, then remove from pan and use bacon grease along with butter to fry onions and mushrooms.
27-10-2013: Made with 125g Parmesan, 200g Emmentaler, and 200g Gruyere — a very good mix, turned out nice and cheesy. Also, 5 (small) onions, a comparable amount of mushrooms, and the good lardons.