White cheese pasta with lemon oil
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- Phillippa Cheifitz
- 4 to 6
- Easy
- 15 minutes
- 3 to 4 minutes
- Black Oystercatcher Blanc Fumé 2005
Ingredients
- 500 g fresh fettucine
- ½ lemon-infused olive oil, plus extra to drizzle
- fresh ricotta (about 250g), crumbled
- 100 g feta, crumbled
- 1 chevin (100g), crumbled
- 1 Crottin (80g), crumbled
- sea-salt flakes and freshly ground black pepper
- a handful of torn Italian-parsley leaves
- steamed green beans or asparagus, to serve
Cooking Instructions
Cook the pasta in plenty of well-salted boiling water. The rule is 15ml (1T) salt and 1 litre (4 cups) water to every 100g pasta. Add the salt to the boiling water just before adding the pasta. Stir once or twice with a long fork until the pasta fl oats to the top and is just cooked. Fish out using tongs (you actually want it to be moist) and set aside the pasta water. Turn the pasta into a large bowl and mix with the oil.
Mix together the crumbled cheeses and add to the pasta. Season to taste. Add the parsley and drizzle with lemon-infused oil.
Serve with steamed green beans or asparagus.
Cook’s tip: You can use regular olive oil if you like. Just add a squeeze of lemon juice to taste.
Per serving: 2765.5kJ, 23.2g protein, 35.3g fat, 62.2g carbs
TASTE’s take:
This is a lovely light pasta – just right for warm
summer evenings.
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