Description
Bright lemon, fresh herbs, and salty feta combine with pasta for a vibrant dish. Perfect for a weeknight meal.
Ingredients
Units
Scale
- 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