Linguine with Lemon, Feta, and Basil

1. 1

   Cook the fresh pasta in a large pot of salted boiling water for 2 minutes.

2. 2

   If using dried pasta, cook according to package directions until al dente.

3. 3

   Tip the pasta into a colander, leaving about 2 tablespoons of the cooking water in the pot.

4. 4

   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.

5. 5

   Toss well and check the seasoning.

6. 6

   Divide among warm plates and scatter the remaining feta and the pine nuts over the top.

7. 7

   Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.