1 - This worked pretty well I think, Ben quite liked it. My food processor broke so I tried using my blender and that didn't work very well. I had to add water to get it to move. So the first attempt worked but is a bit inconclusive I think.
Servings: 4-5
400 g feta cheese, crumbled
6 tbsp fresh milk, whole
zest of 1⁄2 lemon
500 g spaghetti or spaghettini
60 ml olive oil
2 cloves garlic
2 tbsp. chopped fresh oregano leaves (or thyme sprigs)
100 g Pecorino Romano (not Parmesan), grated
salt, freshly ground pepper
- In a food processor blend the feta, milk and lemon zest until it becomes a thick paste. Set aside.
- Boil the pasta in plenty of boiling salted water. Reserve 1⁄2 cup of the starchy water and drain the rest.
- In the empty pasta pot heat the oil over high heat and sauté the garlic and herbs for 30 seconds.
- Add the pasta, the reserved water, the feta sauce, salt and pepper, and the grated Pecorino.
- Stir to combine and remove from heat.
- Serve immediately.
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