Very satisfying, very quick and seemingly exquisite.
Fresh fettucine pasta cooked al dente, tossed with butter, sea salt and fresh cracked pepper, piled on a plate and topped with plenty of mizithra cheese. Mizithra is a greek cheese, almost like an aged and dried version of feta.
In a bowl, squeeze a bit of fresh lemon juice, sprinkle in salt and grind in some pepper, stir a bit and then add some good olive oil…just before serving, toss in fresh arugula and coat with the dressing, pile high on the plate and top with shaved parmesan.
The bite of the arugula balances out the richness of the buttery pasta.