This lemony pasta with feta cheese is guaranteed to brighten up dinnertime.
Here’s a bright and citrusy pasta to add to your repertoire.
Castelvetrano olives are meaty and subtle.
Photo: Greg DuPree
Cooking mellows them out even more.
A hit of garlic and lemon plus Parmesan and pasta water make a glossy sauce that coats your linguine.
Finally, a sprinkling of briny feta is the right finishing touch.
Dust each plate with extra lemon zest for even more zing.
For a milder version, simply skip the crushed red pepper.
Ingredients
1poundlinguine
3tablespoonsolive oil
1cup(4 1/2 oz.)
Castelvetrano olives, pitted and chopped
12cuppine nuts
3cloves garlic, finely chopped (1 Tbsp.)
14cupcrumbled feta cheese (about 1 oz.)
Directions
Bring a large pot of salted water to a boil over high.
Cook linguine according to package directions for al dente.
Drain, reserving 1 cup cooking water.
Heat oil in a large, high-sided skillet or Dutch oven over medium.
Add lemon juice and remove from heat.
Add linguine and 1/2 cup reserved cooking water.
Gradually add Parmesan, stirring constantly.
Add more cooking water as needed to make a smooth, glossy sauce.
Serve sprinkled with feta and remaining 1 teaspoon lemon zest.
Top with more crushed red pepper.
2,000 calories a day is used for general nutrition advice.
