Rose Harissa Linguine with Rocket and Feta

• 455 g Linguine
• 2 tbsp Rose Harissa Paste
• 4 Garlic, in chilli oil from a jar (or 4 normal garlic cloves plus a pinch of chilli flakes)
• 60 g Rocket, roughly chopped
• 60 g Sun-Dried Tomatoes, chopped
• 100 g Feta Cheese
• 60 g Pine Nuts, toasted
• 1 Lemon, zest only
• 1 tbsp Olive Oil, extra virgin
• Salt to taste
• Black Pepper to taste

Instructions

1. 1
   Bring a large pan of salted water to the boil and cook the linguine according to the packet instructions, usually 10-12 minutes until al dente.
2. 2
   Whilst the pasta is cooking, chop the garlic cloves and sun-dried tomatoes.
3. 3
   Heat the extra virgin olive oil in a large frying pan over medium heat. Add the garlic and chopped sun-dried tomatoes, cooking for 2-3 minutes until soft and fragrant.
4. 4
   Stir in the rose harissa paste and cook for a further minute, allowing the flavours to combine.
5. 5
   When the pasta is cooked, drain it in a colander, reserving approximately 100ml of the pasta cooking water.
6. 6
   Add the cooked linguine to the frying pan with the harissa mixture. Toss well to coat the pasta evenly.
7. 7
   Add the roughly chopped rocket and a splash of the reserved pasta cooking water to create a light sauce. Toss everything together until the rocket begins to wilt.
8. 8
   Season with salt and freshly ground black pepper to taste, then add the lemon zest and stir through.
9. 9
   Divide between serving plates, scatter over the toasted pine nuts and crumble the feta cheese on top. Serve immediately.