Basil Lemon Linguine With Persian Feta Recipes

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BASIL & LEMON LINGUINE WITH PERSIAN FETA



Basil & Lemon Linguine With Persian Feta image

Make and share this Basil & Lemon Linguine With Persian Feta recipe from Food.com.

Provided by Stacelee

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

500 g linguine
2 garlic cloves, peeled
2 teaspoons lemon rind, finely grated
1 bunch fresh basil, leaves picked
1/3 cup olive oil
3 anchovy fillets
flaked sea salt
black pepper, freshly ground
1/4 cup lemon juice
1/2 cup parmesan cheese, finely grated
2 egg tomatoes, finely chopped
180 g feta, drained, crumbled

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.

Nutrition Facts : Calories 816.4, Fat 33.4, SaturatedFat 11.8, Cholesterol 53.6, Sodium 812.7, Carbohydrate 99.4, Fiber 4.7, Sugar 5.8, Protein 28.9

LEMON AND BASIL LINGUINE



Lemon and Basil Linguine image

So quick and easy to make. This is really simple but lovely and filling, the fragrances of the basil and the lemon go together so well and it really takes only ten minutes to make as you can grate the parmesan while the pasta is cooking. This recipe is from a newspaper recipe section.

Provided by koala girl

Categories     European

Time 20m

Yield 2 serving(s)

Number Of Ingredients 5

200 g dried linguine
1 large lemon, juice of
75 ml olive oil
75 g parmesan cheese, grated
basil leaves

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'.

Nutrition Facts : Calories 824.9, Fat 44.6, SaturatedFat 11.2, Cholesterol 33, Sodium 579.3, Carbohydrate 78.2, Fiber 3.3, Sugar 2.7, Protein 27.6

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