Basil Lemon Linguine With Persian Feta Recipes

NAAN-O PANEER-O SABZI (BREAD, FETA AND HERB PLATTER)

Naan-o Paneer-o Sabzi (Bread, Feta and Herb Platter) image

The heart and soul of the Iranian table, this humble and satisfying meal is a simple combination of briny cheese, fresh herbs, walnuts and flatbread. Taken together, they make a perfect bite, known as loghmeh in Persian. A summer platter can include cooling watermelon, crunchy grapes and crisp Persian cucumber. Think of the suggestions below as an open canvas and add your preferred summer fruits and vegetables. Enjoy this for breakfast or brunch with a cup of hot black tea, as an afternoon snack, or as a beautiful, refreshing and light dinner with a glass of your favorite beverage. This is meant for those long, lazy summer nights when all you want to do is nibble and get lost in good conversation with good friends.

Provided by Naz Deravian

Categories breakfast, brunch, dinner, easy, lunch, quick, snack, appetizer, main course

Time 10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 cup walnut halves
Salt
5 to 6 ounces lavash or pita bread, cut into smaller pieces
10 ounces feta cheese, sliced or cubed
1 bunch Persian basil or sweet Italian basil, lemon basil or Thai basil (see Tip)
1 bunch mint
4 scallions, cut into 2-inch lengths
1 small watermelon, cut into wedges or cubed
1 bunch radishes, cut into quarters or slices, or kept whole
4 Persian cucumbers, cut into halves or slices, or kept whole
1 bunch grapes

Steps:

Traditionally, walnuts are soaked to remove their bitterness and to make them crisp and more digestible. If you'd like to soak them, place them in a medium bowl and add a pinch of salt and enough ice-cold water to cover by 2 inches. Cover and soak in the refrigerator for 1 hour and up to 24 hours. Drain the walnuts.
Arrange all the ingredients as casually or as artistically as you like on a platter and serve. To create a loghmeh (perfect bite): Take a piece of bread, place some feta in it, then pluck a couple of basil and mint leaves and set over the cheese, along with a piece of scallion and a walnut half. Roll up or fold over the lavash and eat. Follow with bites of watermelon, radish, cucumber and grapes.

LEMON LINGUINE

Lemon Linguine image

A Susan Branch recipe, from "The Summer Book". Serve with grilled asparagus and/or grilled shrimp.

Provided by gailanng

Categories European

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb linguine
1/2 cup extra virgin olive oil
1 large lemon, zest of
2 large lemons, juice of
1/2 cup chopped green onion
1/4 cup chopped flat leaf parsley
salt, to taste
freshly cracked black pepper, to taste
parmesan cheese (to taste) or pecorino cheese (to taste)

Steps:

Cook linguine in boiling salted water according to package instructions, or until al dente; drain well.
Combine next 5 ingredients in a large serving bowl. Add pasta and toss well. Sprinkle over salt, freshly cracked black pepper and cheese, to taste. Toss again; serve immediately.

Nutrition Facts : Calories 672.2, Fat 28.8, SaturatedFat 4.1, Sodium 11.7, Carbohydrate 87.9, Fiber 4.2, Sugar 4, Protein 15.3

LEMON AND BASIL LINGUINE

Lemon and Basil Linguine image

So quick and easy to make. This is really simple but lovely and filling, the fragrances of the basil and the lemon go together so well and it really takes only ten minutes to make as you can grate the parmesan while the pasta is cooking. This recipe is from a newspaper recipe section.

Provided by koala girl

Categories European

Time 20m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

200 g dried linguine
1 large lemon, juice of
75 ml olive oil
75 g parmesan cheese, grated
basil leaves

Steps:

Put a large pan of water on to boil. When it is bubbling vigorously, salt it generously then add the linguine. Let it cook at a steady boil for about 8 minutes.
Put the lemon juice, olive oil and grated parmesan in a warm bowl (warmed under a running tap and then dried) and beat briefly with a small whisk til thick and grainy. Tear up the basil and stir in with a grinding of black pepper.
Drain the pasta and quickly toss in the lemon and parmesan 'sauce'.

Nutrition Facts : Calories 824.9, Fat 44.6, SaturatedFat 11.2, Cholesterol 33, Sodium 579.3, Carbohydrate 78.2, Fiber 3.3, Sugar 2.7, Protein 27.6

BASIL & LEMON LINGUINE WITH PERSIAN FETA

Basil & Lemon Linguine With Persian Feta image

Make and share this Basil & Lemon Linguine With Persian Feta recipe from Food.com.

Provided by Stacelee

Categories < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

500 g linguine
2 garlic cloves, peeled
2 teaspoons lemon rind, finely grated
1 bunch fresh basil, leaves picked
1/3 cup olive oil
3 anchovy fillets
flaked sea salt
black pepper, freshly ground
1/4 cup lemon juice
1/2 cup parmesan cheese, finely grated
2 egg tomatoes, finely chopped
180 g feta, drained, crumbled

Steps:

Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain well.
Meanwhile, place garlic, lemon rind, half the basil and half the oil in a mortar and gently pound with a pestle until crushed. Add anchovies and remaining basil and oil and pound until combined. Season with sea salt flakes and pepper.
Add the basil mxture to the hot pasta along with the lemon juice and parmesan, and gently toss to combine. Add the tomato and feta and toss to combine. Divide among bowls to serve.

Nutrition Facts : Calories 816.4, Fat 33.4, SaturatedFat 11.8, Cholesterol 53.6, Sodium 812.7, Carbohydrate 99.4, Fiber 4.7, Sugar 5.8, Protein 28.9

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