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Cherry and Whipped Feta Tagliatelle

You've heard of feta and cherry tomatoes, but what about feta and cherries? Try this innovative summer recipe to make the most of this incredible seasonal fruit.

Artichoke Pesto gnocchi

For our third recipe in our fruit and pasta series, we're using cherries and pairing them with some delicious and light whipped feta. Cherry season is very short in the UK, only lasting from mid-June to mid-September, so be sure to make the most of it by giving this recipe a go!


You've probably heard of people eating feta and cherry tomatoes together, but why not use actual cherries instead? Their sweet and sour taste is really highlighted by the light flavour and texture of the whipped feta, which lets the seasonal fruit shine. This recipe is perfect for lovers of the sweet and savoury combination.


A good tip for when you're using seasonal produce in your meals is to make sure to use high-quality olive oil and fresh herbs to achieve the brightest and boldest flavours!


Not only is this dish the definition of summer on a plate, but it's also super high in protein. This is thanks to our Cauliflower and Lentil Tagliatelle, cheese, yogurt, and almonds!


Artichoke Pesto gnocchi

Ingredienti

Serves 2


200g feta

150g yogurt

1 punnet of cherries, pitted and halved

1 tbsp maple syrup

A few sprigs of dill, finely chopped (or mint if you don’t like dill)

Zest of 1 lemon

1 pack of Sunny & Luna Cauliflower Tagliatelle

Large handful of flaked almonds

Olive oil

Salt and pepper


Preparazione

  1. Add the feta, yogurt, and a pinch of salt to a small blender and whip until combined and light and airy.

  2. Add a drizzle of oil to a frying pan over low heat and place the cherries face down. Cook for a couple of minutes until they start to caramelize.

  3. Add the almonds, maple syrup, and a pinch of salt. Keep tossing regularly until the almonds are golden brown and the cherries are juicy, then set aside.

  4. Bring a pan of salted water to a boil and add the tagliatelle. Cook for 3 minutes until al dente (4 minutes if you prefer your pasta more well done.)

  5. In a large serving bowl spread the whipped feta on the bottom. Sprinkle over most of the dill and lemon zest. Season with salt and pepper.

  6. Top with the tagliatelle and cherry mix then finish off with the remaining dill and lemon zest and a good drizzle of olive oil.


Artichoke Pesto gnocchi

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