The original recipe came from Gordon Ramsay, courtesy of The Times. Back in the good old days, when they let us look at stuff for free.
I've slightly adapted the recipe to taste. My version below. Don't get hung up on exact measurements, just use this as a guide.
Ingredients (Serves two):
250g dried linguine (I use De Cecco)
2 tbsp olive oil
Juice and zest of 1 lemon
4 tbsp freshly grated parmesan
Leaves from a handful of basil
100g feta cheese, crumbled
2 tbsp toasted pine nuts
Put the pasta in a large saucepan of salted boiling water to cook - checking the packet for times (De Cecco recommends 11 minutes).
Whilst the pasta cooks, prep your ingredients. Be careful toasting your pine nuts (I just dry fry mine over a low-medium heat for a couple of minutes) - I burnt mine last night and had to start again.
When the pasta is cooked, tip it into a colander and drain off most of the water, leaving about 2 tablespoons in the pan. Return the pasta to the pan and add the olive oil, lemon juice and zest, parmesan, basil and three-quarters of the crumbled feta. Toss well and check the seasoning.
|Prepped ready to add to the cooked pasta|