ingredients

  • 500g Cherry tomatoes , halved
  • 1/3 cup Olive oil
  • 400g Dried spaghetti
  • 250g Bacon
  • 200g Green beans , trimmed
  • 1 Small red onion thinly sliced
  • 1 cup Arugula
  • 1 Lemon zest and juice
  • 1 cup Lemon , zest and juice
  • 500g Prawns , deveined and cooked
  • 150g Marinated feta , drained
  • 2 Tbsps Oregano , finely chopped
  • 2 Tbsps Parsley , finely chopped

steps

  1. Preheat the oven to 350˚F and line a baking tray with foil.
  2. Place cherry tomatoes on the tray, season, and drizzle with 1 Tbsp oil. Roast for 20 minutes until soft. Set aside.
  3. Meanwhile, cook the pasta until al dente. Drain and set aside.
  4. Heat a frying pan over medium-high heat and render the bacon until crisp. Drain on a paper towel and tear into bite sized pieces. In a bowl, toss the bacon with the pasta, beans, onion, arugula, lemon zest, olives, prawns, half the tomatoes, and two-thirds of the feta.
  5. Whisk lemon juice and remaining 2 Tbsps oil together in a small bowl and season. Add half the chopped oregano and half the parsley to the dressing, then toss with the pasta.
  6. Top with remaining tomatoes and feta. Garnish with remaining parsley and oregano, and serve.