SAGE BUTTER, FETA & BLACK PEPPER PASTA

This pasta dish is easy, quick and satisfying, perfect for a midweek meal.

It also works well with fresh oregano instead of sage; either way, the gently infused herb butter really does make the dish.

SERVES 2

• 200g pasta shells or your favourite alternative 
• 25g butter
• 20g olive oli
• 20 sage leaves
• 25g pine nuts, toasted
• 100g feta cheese, crumbled
• 1 tbsp chimichurri hot
• Maldon smoked sea salt flakes and coarsely ground black pepper

Cook the pasta in a large saucepan of salted boiling water according to packet instructions.

A couple of minutes before the pasta is ready, place a frying pan over a gentle heat. Add the butter, olive oil and sage leaves and very gently melt the butter, stirring the leaves so that their flavour infuses the butter and olive oil. Don't let the butter sizzle too aggressively.

Once the pasta is cooked, drain off the water and, transfer the pasta to the frying pan. Turn the heat up, toss the pasta in the butter, chimichurri hot and season very generously with coarsely ground pepper and a little salt (not too much, as feta is salty). Add the pine nuts and toss to mix. Finally, add the feta and stir to mix well, allowing it to melt and coat the pasta.

Serve immediately sprinkled with extra pepper. Quick, simple and easy yet so delicious.