200 g (7 oz) penne pasta
140 g (5 oz) feta cheese, crumbled
150 ml (5 fl oz) double cream
1 lemon, juice only
1 garlic clove, peeled and crushed
salt
freshly ground black pepper
handful fresh flatleaf parsley
140 g (5 oz) feta cheese, crumbled
150 ml (5 fl oz) double cream
1 lemon, juice only
1 garlic clove, peeled and crushed
salt
freshly ground black pepper
handful fresh flatleaf parsley
method
1. Bring a large pan of salted water to the boil.
2. Cook the pasta in the boiling water according to the packet instructions.
3. Remove from the heat, drain and return to the pan.
4. Stir the feta cheese, cream, lemon juice, garlic, and seasoning to the pan and heat gently.
5. Stir in the parsley and remove from the heat.
6. Serve.
2. Cook the pasta in the boiling water according to the packet instructions.
3. Remove from the heat, drain and return to the pan.
4. Stir the feta cheese, cream, lemon juice, garlic, and seasoning to the pan and heat gently.
5. Stir in the parsley and remove from the heat.
6. Serve.
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