1 pound un-cooked linguine
¼ cup olive oil
½ cup freshly grated Parmesan
Grated zest and juice of 1 lemon
½ cup roughly chopped fresh basil
1 cup crumbled feta cheese
Freshly ground pepper to taste
Toasted pine nuts or pumpkin seeds to serve optional
Bring a large pot of salted water to a boil, then cook the pasta according to package directions, until al dente. Before draining, remove 1 cup of the cooking water. Drain the pasta. Return the pasta to the pot and add the olive oil, Immediately return the pasta to the pot and add the olive oil, Parmesan, lemon zest and juice, basil, about 3/4 of the crumbled feta, and half of the cooking water. Toss to combine, add salt and pepper to taste, and toss again. If it’s a bit dry and can use a touch more salt, and some or all of the remaining cooking water. Turn into a serving bowl and top with the remaining feta, and the pine nuts or pumpkin seeds, if using.