Pasta with Spring Onion and Dill
Quick Recipes Simple Recipes Pasta
In this recipe, I took advantage of the simplicity of fresh ingredients from the market. This is the beauty of simple, uncomplicated cooking. Maximum flavor is achieved with minimal ingredients and effort. The combination of spring onion, dill and feta cheese creates a very tasty sauce that reminded me of my favorite savory pies.
Ingredients
100g pasta (tagliatelle, pappardelle, lasagna sheets torn into strips or shell-shaped pasta)
50g spring onion (about 5-6 young stalks)
10g dill (1 heaped tablespoon chopped dill)
25g sheep's milk feta (or pecorino)
1/4 teaspoon chili flakes
zest from 1/4 small organic lemon
2 tablespoons olive oil
salt
Servings: 1
Calories: 625 cal
How to prepare pasta with spring onion and dill
- Cook the pasta in plenty of salted water according to package instructions.
- While the pasta cooks, prepare the sauce in a smaller pan (about 20-22cm diameter): heat the oil, add the spring onion chopped into fine rounds and sprinkle with a little salt. Saute the onion over low heat, being careful not to let it brown and stirring occasionally, for 3 minutes.
- Add the dill and continue to saute the same way over low heat for another 2 minutes.
- Remove the pan from heat and add the lemon zest and chili flakes. Stir to combine.
- When the pasta is cooked, drain and add it to the onion sauce (reheat if it was ready too early). Saute the pasta, stirring constantly for about 1 minute, until evenly coated with sauce.
- Transfer the pasta to a serving bowl and grate the feta or pecorino on top. Serve warm.
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