Pappardelle, Feta & Walnuts

Listen, if all vegetarian dishes were this easy and soooo delicious then I’d give up bacon (and chicken) today!

Prep Time: 10 mins

Cook time: 15 mins

Serves: 4


250 g pappardelle (or pasta of your choice)

1 tbsp olive oil OR *Hax Garlic, Herb & Chilli Oil
1 tbsp *Hax Garlic & Herb butter or regular butter + 1 clove garlic crushed
60g walnuts, chopped
Handful fresh parsley, chopped
100g feta cheese, crumbled
Parmesan – garnish

Crispy Hax Crumbs
1 slice bread

small knob of *Hax Garlic & Herb butter OR regular butter
drizzle olive oil
zest 1 lemon
handful fresh herbs, chopped
salt and freshly ground black pepper


Crumb : Blitz or rip the bread into crumbs. 

Heat the butter and oil in a non stick frying pan.  When bubbling add a knob of hax butter. Sauté gently for 2 – 3 minutes, then sprinkle in the breadcrumbs.  Toss through the fragrant oil until golden and almost crispy.  Remove from the heat add the zest and herbs mix gently. Pop aside until ready to serve.

Pappardelle : Cook the pasta as per the directions on the packet.  Make sure, however the water is well salted (as all pasta should be cooked in water that tastes like the Mediterranean).

Cook until al dente, drain very well, so when you add the crumbs they don’t go all soggy!  Drizzle and toss in a little oil and keep warm until ready to plate.

Heat a large, non-stick frying pan, drizzle in the oil and add the butter, when bubbling, add the walnut pieces, toss in the flavoured butter for 1 – 2 minutes. 

Tumble the pasta in with the walnuts, toss through the parsley, then sprinkle over the feta and crumb.   Oooh wee this is a goodie!!

Serve :  with plenty of grated parmesan and freshly ground black pepper.

Jax Says :  This recipe is equally good with soft blue cheese or lightly fried halloumi. If you like a punchy flavour, some thyme is also a very good match with the walnuts and parsley.