Feta cheese and courgette linguine
When we returned from the UK last month, I brought back a stack of all the food magazines I could get my hands on: BBC Good Food, Delicious, Jamie and Sainsbury’s magazine. Most of these I can purchase in Singapore, albeit at about twice the price. The Sainsbury’s Magazine though, I can’t. How I miss my British food magazines! The eager anticipation every month for the next edition. The first quick flick-through for recipes that I want to try out, then the more detailed slow enjoyment of well-written articles. Reading them on the ipad just does not do it for me. I love the feel and that soft rustle of turning the pages of a book or magazine.
Anyway, I digress.
Right. Sainsbury’s Magazine. The June edition had a cracking recipe for a crab and courgette chilli pasta but also a suggestion to make it vegetarian by substituting the crab with crumbled feta and chopped walnuts. I had every ingredient except for the walnuts so used some baked almonds instead. Worked a treat.
Now, feta is quite salty so hold back a little on the salt when seasoning your linguine. There’s no need to use too much of this white salty cheese produced from sheep’s milk (or a combination of sheep and goat’s milk) as the taste is quite intense. The almonds finish off the dish adding a sweet crunch.
If like me, you end up with some leftover feta cheese, you can also use it for this sweet and savoury watermelon, feta and olive salad.
To prepare the courgette – Wash then chop off the ends and cut in half across. Grate the courgette halves against the large holes of a grater, into a colander. Toss the grated courgette with 1 teaspoon of coarse sea salt. Place the colander with grated courgette over a large bowl and leave for 10 minutes. The juices from the courgette should start leaking into the bowl. Squeeze out the rest of the liquid by pressing the grated courgette against the holes of the colander with a large spoon. Set aside.
What you’ll need
- 1 large courgette, prepared as above
- 200g dried linguine
- 2 tablespoon olive oil
- 3 garlic cloves, finely chopped
- 1/2 teaspoon dried chilli flakes
- zest and juice of 1 lemon
- 2 spring onions, sliced
- a handful of parsley, roughly chopped
- coarse sea salt and black pepper to taste
- 100g feta cheese, crumbled
- a handful of baked almonds, chopped
To cook your linguine
- Bring a large pot of salted water to the boil. Add the linguine and cook according to the packet instructions.
- Meanwhile, heat the olive oil in a large frying pan, add the garlic and heat gently for 3-4 minutes without allowing the garlic to colour. Add the chilli flakes and grated courgette and sauté, stirring, for 3 minutes.
- Add the zest of lemon and spring onions. Stir for another 2-3 minutes. Turn the heat off.
- When the linguine is cooked, drain and add to the pan with the lemon juice and parsley, and toss together. Season to taste.
- Plate up before topping with the crumbled feta and chopped almonds. Toss and enjoy.
Yields 2 servings as a main course
Recipe based on the ‘Crab and courgette chilli pasta’ recipe in the June 2013 Sainsbury’s Magazine