Fetta, preserved lemon and tomato pasta

Name: Fetta, preserved lemon and tomato pasta
Yield: Serves 4
Cuisine: Australian
Ingredients: 1 teaspoon sea salt; 250 g/8 oz tagliatelle or other pasta; 125 g/4 oz fetta cheese, slightly crumbled (see Note); 4 teaspoons freshly grated parmesan cheese; 200 g/6½ oz cherry tomatoes, halved and lightly roasted; 1 teaspoon freshly ground black pepper; 100 ml/3½ fl oz extra-virgin olive oil; 12 basil leaves, shredded; 8 cloves garlic, roasted; rind/zest of 1 Preserved Lemon, diced; 1 tablespoon shredded flat-leaf parsley

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

250 g/8 oz tagliatelle or other pasta
125 g/

Oceania
Australia
Pasta
Vegetarian

Method

Cook pasta in salted boiling water until al dente. Drain.
Combine remaining ingredients, except parmesan, in a bowl, add hot pasta and toss to mix well. Sprinkle with parmesan and serve immediately.