GORDON RAMSAY’S LINGUINE WITH LEMON, FETA AND BASIL
1 pound fresh (or 10 ounces dried) linguine
1/4 cup olive oil
Grated zest and juice of 1 lemon
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1/3 cup freshly grated Parmesan
Handful of fresh basil, leaves only
7 ounces feta cheese, crumbled
2 tablespoons toasted pine nuts
Cook the fresh pasta in a large pot of salted boiling water for 2 minutes. If using dried pasta, cook according to package directions until al dente. Tip the pasta into a colander, leaving about 2 tablespoons of the cooking water in the pot.
Immediately return the pasta to the pot and add the olive oil, lemon zest and juice, Parmesan, basil, and three-quarters of the crumbled feta. Toss well and check the seasoning. Divide among warm plates and scatter the remaining feta and the pine nuts over the top. Serve at once.