Linguine with Lemon, Feta, and Basil
- 1 pound fresh (or 10 ounces dried) linguine
- 1/4 cup olive oil
- Grated zest and juice of 1 lemon
- 1/3 cup freshly grated Parmesan
- Handful of fresh basil, leaves only
- 7 ounces feta cheese, crumbled
- 2 tablespoons toasted pine nuts
- Cook the fresh pasta in a large pot of salted boiling water for 2 minutes.
- If using dried pasta, cook according to package directions until al dente.
- Tip the pasta into a colander, leaving about 2 tablespoons of the cooking water in the pot.
- Immediately return the pasta to the pot and add the olive oil, lemon zest and juice, Parmesan, basil, and three-quarters of the crumbled feta.
- Toss well and check the seasoning.
- Divide among warm plates and scatter the remaining feta and the pine nuts over the top.
- Serve at once.
fresh, olive oil, lemon, handful of fresh basil, feta cheese, nuts
Taken from www.cookstr.com/recipes/linguine-with-lemon-feta-and-basil (may not work)