White Cheese Pasta with Lemon Oil
Provided by: TASTE
This is a lovely light pasta just right for warm summer evenings.
- 1 pound fresh fettucine
- 1/2 cup lemon-infused olive oil, plus extra to drizzle
- 1 cup ricotta cheese, crumbled
- 4 ounces feta cheese, crumbled (about 1/2 a cup)
- 4 ounces fresh goat cheese, crumbled (about 1/2 a cup)
- 3 ounces dry aged goat cheese, such as Crottin, crumbled
- Sea salt and freshly ground black pepper
- 1 handful torn flat-leaf parsley
- Steamed green beans or asparagus, to serve
- Cook the pasta in plenty of well-salted boiling water. The rule is 1 tablespoon of salt and 4 cups of water to every 4 ounces of pasta. Add the salt to the boiling water just before adding the pasta. Stir once or twice with a long fork until the pasta floats to the top and is just cooked. Fish out using tongs (you actually want it to be moist) and set aside the pasta water. Turn the pasta into a large bowl and mix with the oil.
- Mix together the crumbled cheeses and add to the pasta. Season to taste. Add the parsley and drizzle with lemon-infused oil. Serve with steamed green beans or asparagus.
- Cook’s tip: You can use regular olive oil if you like. Just add a squeeze of lemon juice to taste.