Fettucini, Basil, Feta

So easy and so good. We’ve been throwing something like this together a lot lately when we have little time or need a simple, springy side. A simple sauce of about half lemon juice and half olive oil. Mix it with the ratio you like best and a wee bit of salt as well. Save the zest to stir into the pasta when done too for an extra little zing. I think the pasta pictured has arugula tossed in because we’ve got lots ready to harvest, but the basil plant we had already died away. Stir in plenty of feta when the noodles have cooled a tad and grind some fresh pepper on top. Okay, I think I put some pepper on pretty much everything. I like it.

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2 Comments on “Fettucini, Basil, Feta”

  1. Bop says:

    May we look forward to any good fungi recipes?


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