By Jill Nammar
Mint and dill pair well with the feta for a classic Greek/Eastern Mediterranean combination. You could easily swap them out for your favorite fresh herbs. You’ll know that summertime is here with this light and perky pasta recipe.
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Lemony Pasta with Fresh Herbs and Feta
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Vegetarian, Omnivore
Description
Bright lemon, fresh herbs, and salty feta combine with pasta for a vibrant dish. Perfect for a weeknight meal.
Ingredients
- 1 lbs (454 g) fresh angel hair pasta
- Extra Virgin olive oil
- 1 cups (237 ml) frozen peas
- Generous handfuls mint, dill and parsley
- 3-4 large scallions
- Zest and juice of one large lemon
- 4 ounces (113 g) crumbled feta
- Sea salt and freshly cracked pepper
- Toasted pine nuts, fleur de sel, lemon wedges
Instructions
- Cook the pasta according to package directions. Add the peas to the pasta water toward the end of cooking.
- Chop the fresh herbs and scallions and place them in a large bowl.
- Add lemon zest, salt, pepper, and a drizzle of olive oil to the herbs.
- Once the pasta and peas are cooked, add them to the bowl with the herbs and scallions.
- Drizzle with more olive oil, add lemon juice, crumbled feta cheese, and pepper to taste. Toss to combine.
- Serve hot, warm, or at room temperature with flaky sea salt and toasted pine nuts (optional).
Notes
- Don’t overcook the pasta; it should be al dente. Adding the peas to the pasta water ensures they’re perfectly cooked but don’t become mushy.
- For a richer flavor, use high-quality extra virgin olive oil and freshly grated lemon zest.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Add a little extra olive oil before reheating to prevent dryness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 60
- Fiber: 5
- Protein: 15
- Cholesterol: 20
Frequently Asked Questions
What fresh herbs work best in this lemony pasta?
Parsley, basil, and chives are classic choices that complement the lemon and feta without overpowering them. Use whatever is fresh and available, and add the herbs at the end so they stay bright. 
Should the feta be crumbled cold or at room temperature?
Crumble the feta at room temperature so it softens slightly when it hits the warm pasta. Cold feta straight from the refrigerator stays firmer and does not melt into the sauce as well.
How much lemon juice is enough without making the pasta too acidic?
Start with the juice of one lemon for a standard portion and taste before adding more. The feta already adds saltiness and tang, so the lemon should brighten the dish rather than dominate it.
