For me, there’s nothing worse than having to take food photos before the light dies at 4:30, which is why daylight savings is my best friend. The problem is I haven’t adjusted to it yet and shamefully, I’ve been chilling out in the afternoon a little too much before realising that it’s actually 7pm and dinner hasn’t been done. Ugh, darn that lingering Pimms-perfect sunshine!
So that brings me to this gorgeously light and fresh linguine with lemon, feta and parmesan, which is going to be awesome for the warmer months. If you count half-eaten cheeses and limp herbs in the bottom of your crisper as staples like I do (holler) then chances are, you might have all have the ingredients on hand (not that it’s the end of the world if you don’t but geez I really hate emergency supermarket dashes!). In any case, this meal takes no time or effort, which means I can sneak away to prepare it quickly and get back to the porch without anybody noticing. Guilt to leisure in less than 25 minutes. Bless!
This pasta rocks. Plus it goes down so damn well with a crisp white (perhaps something citrusy like a Pinot Grigio?). I absolutely adore its citrusy zing and lemony fragrance, the punches of basil, the sharp feta and yes, even the parmesan. To those who know me, yes it’s true. Believe it and gasp. I like parmesan now.