Roasted feta conchiglie with mint, chilli & lemon

Name: Roasted feta conchiglie with mint, chilli & lemon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 Essential Courgettes, halved lengthways and cut into 0.5cm slices; 2 echalion shallots, halved and cut into 0.5cm slices; 4 cloves garlic, skin on; 200 g pack Essential Greek Feta; ½ tsp chilli flakes; 2 tbsp extra virgin olive oil, plus extra for drizzling; 2 unwaxed lemons; 360 g conchiglie rigate; 150 g frozen Essential Baby Broad Beans; 150 g frozen Essential Petits Pois; 25 g pack fresh mint, leaves only

Baked feta pasta has moved from trend to new classic. This vibrant green version has everything you need for a balanced weeknight (vegetarian) supper.

3.5 out of 5 stars(2) Rate this recipe

Vegetarian2 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 Essential Courgettes, halved lengthways and cut into 0.5cm slices
2 echalion shallots, halved and cut into 0.5cm slices
4 cloves garlic, skin on
200g pack Essential Greek Feta
½ tsp chilli flakes
2 tbsp extra virgin olive oil, plus extra for drizzling
2 unwaxed lemons
360g conchiglie rigate
150g frozen Essential Baby Broad Beans
150g frozen Essential Petits Pois
¼ x 25g pack fresh mint, leaves only

Preheat the oven to 200ºC, gas mark 6. Spread the courgette, shallots and garlic out on a large, high-sided roasting tin or oven tray, big enough to hold everything in a single layer. Put the feta in the middle. Sprinkle everything with the chilli flakes and oil, then toss the vegetables to coat and bake for 25 minutes, or until the courgettes are tender.
Meanwhile, zest 1 lemon into a small bowl. Cut each lemon in 4 and, using a small serrated knife, cut the flesh from the rind, removing any pips. Finely chop the flesh, then add to the zest and set aside.
Halfway through the courgette cooking time, cook the pasta according to pack instructions. Add the broad beans and peas to the pasta after 8 minutes’ cooking, then return to the boil and cook everything for 3-4 minutes more, until the pasta is al dente and the beans and peas piping hot. Reserve a cup of pasta water, then drain.
Squeeze the garlic cloves out of their skins onto the feta. Tip the pasta and vegetables into the tray and pour ½ the reserved pasta water onto the feta. Using a fork, mash the cheese and garlic until creamy, then stir through the pasta. Loosen with more pasta water if needed. Add the chopped lemon and zest, tear in most of the mint, then mix. Season and finish with a drizzle more oil and the remaining mint.

Cook’s tip

The chopped lemon is not as sour as you might expect, and cuts through the creamy feta. Try mixing it with different herbs and fresh or dried chilli, then serve over fish or rich fatty meat such as roast pork.

Typical values per serving when made using specific products in recipe