Linguine with lemon, Feta and Olives
Course: DinnerCuisine: ItalianDifficulty: EasyServings
4
servingsPrep time
25
minutesCooking time
20
minutesThis recipe is fantastic and so delicious. I had to doctor it up as my husband and I say about recipes that need some help. This is easy, quick and so good. It really is wonderful and light. We all enjoyed it. My kids begged for us to make it again. Good Sign!!!
Ingredients
1 lb. linguine
3 Tablespoon olive oil
1 cup pitted Castelvetrano olives
1/2 cup pine nuts
3 cloves garlic, minced
1/2 teaspoon kosher salt
1/2-1 teaspoon red pepper flakes
1/2 teaspoon fresh ground pepper
2 teaspoons lemon zest, divided+1/4 cup lemon juice
1/4 cup grated fresh parmesan cheese
1/4 cup crumbled feta cheese
Directions
- Bring a large pot of water to a boil. Add salt and then the pasta. Cook towards the specifications on the box.
- In a large pan, heat the oil over medium heat. Add the olives and pine nuts, cook stirring until the nuts are golden brown, about 3-5 minutes. Stir in garlic, salt, crushed red pepper, black pepper, 1 teaspoon lemon zest and cook stirring until fragrant about 1 minute. Add the lemon juice and remove from heat.
- Add the cooked pasta and 1/2 cup of the pasta water to the pan. Add the parmesan and make sure to incorporate the pasta in the sauce. Sprinkle with feta and lemon zest and a drizzle of oil.
- Serve in warm bowls with finishing salt and crusty bread.
