Kalamata Olive Tapenade Linguine with Marinated Feta, Citrus and Crushed Red Pepper

Serving Size:  2-3


½ lb. Pappardelle's Kalamata Olive Tapenade Linguine
Zest from half an lemon
1 tsp. lemon juice
Zest from half an orange
1 tsp. orange juice
¼ tsp. crushed red pepper flakes, plus more to taste
½ tsp each of: dried rosemary, dried thyme, dried sage
1 tsp. dried parsley
1 tsp. ground black pepper
8 oz. feta cheese
2 cloves garlic, minced
5 tbsp. extra-virgin olive oil, divided


  1. In a bowl, whisk together 2 tbsp. olive oil, lemon zest & juice, orange zest & juice, seasonings, and half the minced garlic. Stir in feta and place bowl in the fridge. 
  2. In a separate bowl, whisk together the remaining 3 tbsp. olive oil and remaining garlic.
  3. Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain and toss pasta in olive oil & garlic mixture.
  4. Combine the pasta with the marinated feta. Toss well, serve and enjoy!