Corn & Feta Spring Pasta

Enjoy this zesty spring pasta with fresh, seasonal produce.

Recipe developed by Ros Vodusek & Mel, Thrive Wholesome Nutrition.


400g Fusilli Pasta
3 Corn on the cob - corn removed
125g Feta
1/2 Bunch fresh chives, chopped
Cracked pepper, to season
1/2 Lemon, zested
Basil leaves, to garnish


  1. Add the pasta to a pot of seasoned water and cook until al dente.

  2. While the pasta is cooking, cut the corn off the cob and add it to a heated pan. Sprinkle some Zesty Herb Rub and cook for 5 minutes or until the corn is tender.

  3. When the pasta is cooked, add it to a large serving bowl and spray it with a generous amount of RG Olive Oil spray to coat the pasta.

  4. Add the corn, feta, chives, lemon zest, and cracked pepper, and mix thoroughly.

  5. Garnish with fresh basil leaves, serve immediately, enjoy!

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