Recipe

Feta and Herb Nutty Spaghetti

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Feta and Herb Nutty Spaghetti

A fragrantly good feeling quick feta and nut spaghetti with plump peas and crispy roasted kale finished with tangy feta crumble.




Ingredients to serve 2

  • 1 x Red Peppers - core removed and chunked
  • 1 x clove Garlic - chopped
  • ½ x Chili - halved, de-seeded and chopped
  • 150g x Kale
  • 150g x Peas
  • 1 x Feta - gently crumbled
  • 5g x Fennel - chopped
  • 5g x Italian Flat Leaf Parsley - chopped
  • 20g x Pecan Nuts - chopped
  • 20g x Raisins
  • 150g x Spaghetti
  • 30g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 2 x Red Peppers - core removed and chunked
  • 2 x clove Garlic - chopped
  • 1 x Chili - halved, de-seeded and chopped
  • 300g x Kale
  • 300g x Peas
  • 2 x Feta - gently crumbled
  • 10g x Fennel - chopped
  • 10g x Italian Flat Leaf Parsley - chopped
  • 40g x Pecan Nuts - chopped
  • 40g x Raisins
  • 300g x Spaghetti
  • 60g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Preheat your oven to 220°C and bring a large saucepan of salted water to the boil for use in Step 2. Toss your red pepper chunks kale and chopped pecan nuts in a large mixing bowl along with olive oil, salt and pepper.

Washing Instruction

Wash your hands, red peppers and chilli well. Rinse your kale, fennel and Italian flat-leaf parsley thoroughly and drain on paper towel.

Gino's Tip

One important thing to remember when cooking pasta always salt your water and never add any oil to your water, this will stop your sauce from clinging to your pasta.

Step 1 - Roast Vegetables

Scatter your red pepper, kale and pecan nuts onto an oven tray and pop into the oven for 10-12 minutes until your red peppers are lightly browned and your kale has slightly crisped. Reserve for use later.

Step 2 - Spaghetti

Cook your spaghetti in your large saucepan of boiling water for 10-12 minutes until just about cooked - al dente. Drain through a colander but reserve about a cup of your pasta water.

Step 3 - Herby Feta Pasta

Once your vegetables have roasted and your spaghetti is cooked, heat a large casserole pan over medium heat, add a drizzling of olive oil and your butter and gently cook your chopped garlic, as much or as little chilli as you desired, your peas and your raisins for 3-4 minutes. Now add your cooked pasta and a few dashes of your reserved pasta water and cook until you have a light sauce and your pasta has warmed through. Remove your pan from the heat and mix through your roasted vegetables, crumbled feta and chopped herbs. Taste and season with salt and pepper.

To serve

Divide your feta and herb nutty spaghetti amongst your servings. Enjoy!