Orecchiette (singular, orecchietta), from orecchio (ear) + etto (small) is a kind of pasta typical of Puglia or Apulia, a region of Southern Italy. Its name comes from its shape, which resembles a small ear. In this recipe we’ve teamed this little delight with all of the fresh herbs, some citrus and a sprinkling of feta cheese for the ultimate alfresco dining meal or easy midweek meal.
Feel free to mix & match with the herbs, use whatever you have fresh growing in your garden.
Orecchiette with fresh herbs & feta
Handful of each of the following
- flat leaf parsley
- 3 spring onions, finely sliced
- zest & juice of 1 lemon
- 100g feta cheese
- olive oil
- 250 g orecchiette pasta
Roughly chop all the herbs and place in a bowl with the spring onions. Grate in the zest of lemon, crumble through the feta, pour in juice, drizzle with a generous dash of olive oil and season with salt. Toss until well combined.
Cook the orecchiette as per instructions. You can get it made fresh (or dried) from any good delicatessen.