Shallot, pine nut & preserved lemon spaghetti

Toast the pine kernels in a large frying or sauté pan over a low heat until lightly golden, then remove to a plate and set aside.

Increase the heat to medium and add the oil and butter to the pan. Once the butter is foaming, add the shallots and cook gently, stirring regularly, for about 15 minutes until soft, sweet and slightly golden.

Meanwhile, cook the pasta in lightly salted water according to pack instructions. Drain, reserving around 150ml cooking water.

Add the lemon paste and about ½ the pine kernels to the shallots, then tip in the drained pasta. Mix everything together and season with plenty of black pepper and a pinch of salt. Stir through the basil and enough pasta water to loosen. Serve immediately, with the remaining pine nuts and feta sprinkled on top.