Basil Lemon Linguine With Persian Feta Food

LEMON BASIL PASTA

Steps:

• Bring a pot of salty water to a boil. Prepare noodles al dente.
• In a medium saucepan over medium heat, melt butter and add garlic. Reduce to medium low heat.
• Add lemon juice and cooking wine, stir until warm.
• Toss with drained pasta.
• Top with parmesan and basil.

HOMEMADE HERBED PASTA WITH FETA, LEMON AND PINE NUTS

Steps:

• For the pasta: Sift the flours into a pile on a clean work surface. Create a 6-inch well in the middle. Add the parsley, olive oil, eggs and yolks, 1 teaspoon salt and 2 teaspoons pepper to the well. Whisk gently with a fork. When the center is combined, begin to incorporate the flours into the eggs a little at a time. Once you can no longer use your fork, use your hands to knead the dough. When the dough is shaggy, knead the dough until smooth and elastic, about 10 minutes. Divide the dough into 2. Cover with plastic wrap and let sit for 30 minutes.
• Roll out the dough, using semolina flour as needed. The pasta should be about 2 centimeters thick. Fold the pasta in half lengthwise, then in half again. Slice into 3/4-inch wide ribbons, or desired width. Shake out the noodles and hold in nests.
• Bring a large pot of water to a boil and salt it ferociously. Cook the pasta to al dente, about 3 minutes. Drain the pasta, reserving 2 cups pasta water.
• For the feta, lemon and pine nut sauce: Heat the olive oil in a large skillet over medium heat until a drop of water sizzles when flicked across the surface. Add the pine nuts and garlic and cook, stirring, until lightly browned, about 2 minutes. Add the preserved lemon and 1 cup mint and cook, stirring, for another 1 to 2 minutes. Add 1 cup of the reserved pasta water. Allow it to cook down and reduce for another minute. Add the cooked pasta to the skillet, reduce the heat to low and toss the pasta to coat it evenly in the mixture. Add more pasta water if it needs a bit more sauce. Add about 20 turns of black pepper and top with the feta, a few pinches of crushed red pepper and the remaining 1 cup mint. Serve immediately and enjoy.

BASIL & LEMON LINGUINE WITH PERSIAN FETA

Steps:

• Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain well.
• Meanwhile, place garlic, lemon rind, half the basil and half the oil in a mortar and gently pound with a pestle until crushed. Add anchovies and remaining basil and oil and pound until combined. Season with sea salt flakes and pepper.
• Add the basil mxture to the hot pasta along with the lemon juice and parmesan, and gently toss to combine. Add the tomato and feta and toss to combine. Divide among bowls to serve.

LEMON AND BASIL LINGUINE

Steps:

• Put a large pan of water on to boil. When it is bubbling vigorously, salt it generously then add the linguine. Let it cook at a steady boil for about 8 minutes.
• Put the lemon juice, olive oil and grated parmesan in a warm bowl (warmed under a running tap and then dried) and beat briefly with a small whisk til thick and grainy. Tear up the basil and stir in with a grinding of black pepper.
• Drain the pasta and quickly toss in the lemon and parmesan 'sauce'.

CREAMY LINGUINE WITH HAM, LEMON & BASIL

Steps:

• Cook the linguine. Meanwhile, tear the ham into small pieces and fry in the olive oil until golden and crisp.
• Drain the pasta, reserving a little of the cooking water, then return to the pan. Tip in the cooked ham. Mix together the lemon juice, egg yolks and crème fraîche, then add this to the pan along with the basil and Parmesan. Mix in with tongs, adding a little of the cooking water, if needed, to make a creamy sauce that coats the pasta. Serve with extra Parmesan grated over the top, if you like.

LEMON LINGUINE

Steps:

• Cook linguine in boiling salted water according to package instructions, or until al dente; drain well.
• Combine next 5 ingredients in a large serving bowl. Add pasta and toss well. Sprinkle over salt, freshly cracked black pepper and cheese, to taste. Toss again; serve immediately.

LEMON LINGUINE

Steps:

• Heat cream just to the boiling point in a small, heavy saucepan over medium-high heat; remove from heat.
• In a small bowl, whisk egg yolks. Add hot cream, a dribble at a time, being careful not to curdle egg yolks.
• Stir in Parmesan cheese, lemon juice and lemon zest; set aside.
• Cook pasta al dente.
• Melt butter in a large saucepan over medium heat.
• Add pasta and toss to coat. Add lemon mixture and toss to combine. Cook for about 1 minute, just to marry ingredients.
• Remove from heat. Add parsley, toss and serve.