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.
- 400g packet of dried linguine
- 80ml Extra Virgin olive oil
- 80ml of lemon juice (about 1.5-2 lemons)
- Finely grated zest of 1 lemon
- 1/2 cup of finely grated parmesan, plus extra to serve
- 240g Greek feta, crumbled
- 1 bunch of fresh basil leaves
- Roasted pine nuts to serve (optional)
- Cook your pasta in plenty of boiled salted water according to packet’s instructions until al-dente. Drain and reserve about 2 tablespoons of the pasta water.
- Tip the drained pasta back into the pot then add the oil, lemon juice and rind and toss to coat.
- Add the parmesan and most of the feta (reserve some for serving) and toss well to combine, adding some of the pasta water little by little for lubrication as needed.
- Season with sea salt and black pepper to taste and check that it’s lemony or cheesy enough for you (personally I like mine extra sour with lemon zest).
- Grab whatever amount of basil leaves you like, tear into pieces then toss through the pasta.
- Pile onto plates and garnish with extra parmesan, crumbled feta and basil. Sprinkle over the roasted pine nuts if using and serve immediately.
- Recipe adapted from Gordon Ramsay’s Cooking For Friends.