Back home
Ingredients
Method
- 30g butter
- 2 tbsp olive oil
- 2 sliced garlic cloves
- 1 lemon, zest and ½ juiced
- 20g each chopped chives and mint
- 30g chopped parsley
- 500g fresh tagliatelle or similar
- 100g feta, crumbled
- Melt the butter and oil together in a large frying pan, and soften the garlic for about 5 mins over a low heat. Keeping the heat low, add the chopped herbs and lemon zest and cook for 2 mins, then remove from the heat and stir through the lemon juice.
- Meanwhile, cook the pasta in boiling salted water until al dente. Drain and reserve a cup of the cooking water. Add the pasta to the herbs with a splash of cooking water, gently stirring for 1 minute to create a glossy sauce. Crumble in the feta, toss through, and serve immediately with plenty of cracked black pepper.
15 mins
4 serving
Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!
Build my box