Name: White cheese pasta with lemon oil
Yield: 4 - 6 servings
Cuisine: Ingredients
Ingredients: 500 g pasta fettuccine; 125 ml olive oil lemon-infused; 250 g ricotta cheese crumbled; 100 g feta cheese crumbled; 100 g chevin crumbled; 80 g crottin cheese crumbled; sea salt and freshly ground black pepper; handful fresh Italian parsley; beans green steamed or asparagus to serve

Recipe Disclaimer

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Ingredients (9)

500 g	pasta — fettuccine
125 ml	olive oil — lemon-infused
250 g	ricotta cheese — crumbled
100 g	feta cheese — crumbled
100 g	chevin — crumbled
80 g	crottin cheese — crumbled
	sea salt and freshly ground black pepper
handful	fresh Italian parsley
	beans — green steamed or asparagus to serve

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Method:

1. Cook the pasta in plenty of well-salted boiling water. The rule is 15ml (1T) salt and 1 litre (4 cups) water to
every 100g pasta. 2. Add the salt to the boiling water just before adding the pasta. 3. Stir once or twice with a long fork until the pasta floats to the top and is just cooked. 4. Fish out using tongs (you actually want it to be moist) and set aside the pasta water. 5.Turn the pasta into a large bowl and mix with the oil. 6. Mix together the crumbled cheeses and add to the pasta. Season to taste. 7.Add the parsley and drizzle with lemon-infused oil. 8.Serve with steamed green beans or asparagus.

TIP:
You can use regular olive oil and add lemon juice to taste.