Ingredients
- 160 g tricolour fettuccine
- 120 g feta cheese
- 100 ml single cream or crème fraîche
- 1 tbsp dried rosemary
- Salt
- 30 g green olives
Instructions
For the sauce
In a saucepan, fry the feta cheese with the cream over a low heat. Once melted (chunks of feta can remain), add the olives and rosemary.
For the pasta
- In a large pot of boiling salted water, cook the fettuccine until al dente, then drain.
- Add the fettuccine to the feta sauce and serve with olives.
Recipe & Picture: Paula Soryano
