White cheese pasta with lemon oil



  • 500
  • 125
    lemon-infused olive oil
  • 250
    ricotta, crumbled
  • 100
    feta, crumbled
  • 100
    Chevin, crumbled
  • 80
    Crottin, crumbled
  • Sea-salt flakes and freshly ground black pepper
  • handful
    torn Italian parsley leaves
  • Steamed green beans or asparagus to serve
Servings: Change Serving


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.

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2012-02-06 10:57

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