Name: Pasta with crunchy crumbs and feta recipe
Prep time: 5 min
Cook time: 10 min
Yield: Serves: 1
Cuisine: Italian
Ingredients: 75g (3oz) tagliatelle or spaghetti; 25g (1oz) butter; 6 tbsp white breadcrumbs (day old or from the freezer); ½ lemon; 50g (2oz) feta cheese, cubed or roughly crumbled; Chopped parsley, a good handful; Salt and freshly ground black pepper; Olive oil for drizzling

By Jennifer Shepherd

published 1 May 2008

in Recipes

A simple pasta dish but with more of a bite! You get to use up old bread so you'll save more money.

Ingredients

75g (3oz) tagliatelle or spaghetti
25g (1oz) butter
6 tbsp white breadcrumbs (day old or from the freezer)
½ lemon
50g (2oz) feta cheese, cubed or roughly crumbled
Chopped parsley, a good handful
Salt and freshly ground black pepper
Olive oil for drizzling

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Method

Pour boiling water into a large pan, add some salt and the pasta and cook according to the pack instructions.
Meanwhile, heat the butter in a small saucepan and when sizzling add the breadcrumbs and cook for about 5 mins, stirring occasionally until crisp and golden. Use a zester (or grater) to grate the lemon zest into the crumbs. Cut the lemon half into two wedges and set aside.
Drain the pasta, put it back in the pan, toss in the crumb mixture, add the feta cheese chunks, parsley and seasoning.
Serve in a large warm bowl drizzled with olive oil and with the lemon wedges on the side. Squeeze lemon juice over as you eat the pasta to bring out the flavour.

Top Tip for making Pasta with crunchy crumbs and feta

* Pasta packs often recommend 75 - 110g (3 - 4oz) pasta per serving; for a smaller appetite, cut it down to 50g (2oz). * Once opened and drained, feta packs don't keep long. Look out for tubs of feta cubes instead; the cheese keeps longer.