This is a recipe inspired by a sheep’s milk feta I discovered in Tasmania.
The original post on this recipe can be found here.
400g dried spaghetti
1 cup frozen baby peas, defrosted
400g soft sheep’s milk feta or regular Persian feta
Small bunch dill
Small handful mint leaves (about 16)
Small handful rocket leaves (or arugula)
Zest and juice 1 small lemon
1 tablespoons extra virgin olive oil
8 slices good-quality smoked salmon, torn into strips
Micro leaves to garnish
Extra lemon wedges to serve (optional)
Cook pasta in a large pot of salted water for 8 minutes or until al dente. Drain reserving 3 tablespoons of pasta water.
Whilst pasta is cooking, cook baby peas in a small saucepan of boiling water for 1 minute then drain and add to a food processor along with the feta, dill, mint, rocket/arugula, lemon zest and juice and olive oil. Whizz to form a smooth paste then season to taste with a little salt (if necessary) and freshly ground black pepper. Transfer to a small saucepan and heat gently.
Add pasta water to sauce and combine then add drained spaghetti then add salmon at very last second and stir to coat lightly.
Serve with crusty bread, extra lemon wedges and micro herbs of your choice (sorrel works well).