Dinner
Courgette & Creamy Feta Linguine
Recipe by Ninja Kitchen
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- 25g pine nuts
- 1.5L cold water
- 250g linguine
- ½ tsp salt
- 300g courgettes, thinly sliced into half moons
- Zest and juice of ½ lemon
- 2 tsp salt
- 1/2 tsp ground black pepper
- 170g whipped feta dip
- 100g cherry tomatoes, halved
- 8 basil leaves, roughly torn, plus extra to serve
- Salt and freshly ground black pepper, as desired
- Parmesan cheese or vegetarian equivalent, grated to serve
Utensils
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Step 1
Preheat the Ninja Possible Pan on a high heat. Add the pine nuts and toast for 2 to 3 minutes until golden, remove from pan and set aside. Add 1.5L water. Bring to boil over a high heat. Add salt and stir in linguine.
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Step 2
Cover linguine with steamer/strainer. Add courgettes and sprinkle over lemon zest. Cover with lid. Reduce heat to medium low. Allow to cook for 10-12 minutes until the linguine is cooked al dente.
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Step 3
Remove steamer/strainer and pour off nearly all (leave approx. 200ml pasta liquid) through strainer. Add courgettes to pasta in pan. Stir in feta dip, lemon juice, cherry tomatoes and torn basil leaves. Season as desired.
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Step 4
Serve immediately in bowls topped with the reserved toasted pine nuts, torn basil leaves and sprinkle with Parmesan cheese.
