Chili Pasta with Feta Mini Cubes and Lime

Ingredients (four servings):

  • 1 chili pepper
  • 1 garlic clove
  • 1 twig rosemary
  • 17.637 oz (500g) Pappardelle or ribbon noodles
  • 4 tbs. olive oil
  • 1 lime (only juice)
  • 1 package / oz (135g) Bergland Feta Mini Cubes Original or Mediterranean Herbs


  • Cut the chili pepper lengthways, remove the seeds and dice the halves finely.
  • Then peel the garlic clove and chop finely.
  • Pluck the needles from the rosemary twig and chop finely, too.
  • Cook the pasta in plenty of salt water until it reaches the al dente stage.
  • Then pour off the water with a sieve and leave to drain.
  • Heat the olive oil in a large frying pan and steam the chopped garlic and rosemary as well as the chili cubes therein.
  • Deglaze with lime juice.
  • Add the Feta Mini Cubes into the pan and warm briefly.
  • Finally, add the drained noodles and mix well.