This recipe is one of our family favourites.
Originally it’s a recipe from an old ALDI cookbook, if I remember correctly for cheap dishes in the 90s. This is my take on it – whenever I cook it, it’s pretty much gone within seconds. It’s a quick one pot dish, easy to prepare, easy to eat and ready in the time it takes the pasta to cook. Hahaha, do I sound like Jamie already?
You will need (4 people)
- a pack of pasta of your choice – I used fancy organic handmade Tagliatelle
- 2 lemons
- a bunch of flat leaf parsley
- 4 cloves of garlic
- olive oil (a generous blob, approx. 50 ml)
- feta cheese or parmesan cheese or, to get it vegan one of the vegan options
Bring water to boil in a large pot. Don’t forget to put a good amount of salt in your water.
Cook the pasta according to the time on the pack, minus one minute. With my pasta thats 11 minutes on the pack – 1 = 10 minutes.
While the pasta is cooking, crumble the feta cheese into a bowl, remove the lemon zest from your lemons with a fine grater, like a microplane. Squeeze out the lemon juice. Chop the parsley leaves roughly and add them to your bowl. Blend the stalks, the garlic and the olive oil with a stick blender or a vitamix. Add to the bowl. Take a ladle of pasta water and mix in with your lemon-herb-cheese-mixture.
Put your pasta through a sieve and back into the pot. Add your “pesto” and stir thoroughly. Yes, I know, it’s not mixed in the picture, but it looks a bit too rustic for a pretty picture. We mixed it after the picture though. If you want, add more salt.
This is the perfect “I don’t want to cook, but we can’t order again” dish, or a good option if you suddenly need to cook for a few friends who showed up randomly.
Nice glass of white wine and done.
Enjoy!!
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Jana Jarrett Nutrition 