Linguine with Savoy Cabbage, Olives and Feta

Linguine with Savoy Cabbage, Olives and Feta

Check out this super simple linguine recipe with olives and savoy cabbage. Packed with plenty of flavour this easy recipe makes a quick midweek meal

500g Linguine
2tsp Telegraph Hill Extra Virgin Olive Oil
1 Garlic bulb, cloves peeled and thinly sliced
1 Large head savoy cabbage, shredded, tough stalks discarded
150g pitted Telegraph Hill Kalamata Olives or mixed olives, roughly chopped
2-3 tbsp paprika
2 lemons, juice of 1 and zest of 2
400g Feta

1. Cook the linguine in a large pan of boiling salted water following pack instructions.

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.

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 paprika 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.