|500 g||Sea Harvest Crisp & Chunky|
|250 g||pasta shells|
|2||garlic cloves — chopped|
|100 g||kalamata olives — pitted and halved|
|100 g||baby tomatoes — halved|
|50 g||baby capers|
|1||lemon — zest and juice|
|10 g||fresh flat leaf parsley — chopped|
|10 g||fresh basil|
|50 g||feta cheese — crumbled|
|salt and black pepper|
Preheat the oven to 220 ºC.
Lay frozen Sea Harvest Crisp & Chunky fillets onto a baking tray. Place into the oven for 20 minutes and cook until golden and crunchy. Alternatively cook in an air fryer for the recommended time.
Bring a large pot of salted water to a boil and add the pasta. Cook until al dente and then drain.
Add a glug of olive oil to a large frying pan. Add the garlic, olives, tomatoes and capers and fry for a minute. Add the cooked pasta and mix well to combine. Remove from the heat and then add the lemon juice, parsley and basil and then toss or stir to incorporate everything. Crumble the feta over the pasta, season and serve immediately with Crisp & Chunky fillets.