Name: Linguine with savoy cabbage, olives and feta
Total time: 20 min
Yield: Serves 6
Ingredients: 500g linguine; 2 tbsp olive oil; 1 bulb garlic cloves peeled and thinly sliced; 1 large head savoy cabbage shredded, tough stalks discarded; 150g pitted black (such as Kalamata) or mixed olives roughly chopped; 2-3 tbsp pul biber (aleppo pepper) (see additional information); 2 lemons juice of 1 and zest of 2; 400g feta

Linguine Recipe With Savoy Cabbage, Olives and Feta

500g linguine
2 tbsp olive oil
1 bulb garlic
cloves peeled and thinly sliced
1 large head savoy cabbage
shredded, tough stalks discarded
150g pitted black (such as Kalamata) or mixed olives
roughly chopped
2-3 tbsp pul biber (aleppo pepper)
(see additional information)
2 lemons
juice of 1 and zest of 2
400g feta

Method

step 1
Cook the linguine in a large pan of boiling salted water following pack instructions.
step 2
Meanwhile, heat the oil in a large frying pan over a medium heat and gently cook the garlic until translucent. Add the cabbage and fry for 5 minutes or until starting to soften.
step 3
Using tongs, lift the pasta from the water and add it to the frying pan with a few spoonfuls of the cooking water. Stir well, then add the olives and a little seasoning. Add the pul biter and lemon juice and zest, and combine before crumbling in ¾ of the feta and tossing the pasta to evenly distribute the ingredients. Add a few more tbsp of pasta cooking water if it seems dry. Serve with a sprinkling of the remaining feta.