Spiced Lamb and Feta Pasta

Finely chop onion and zest lemon. Heat oil in a medium frypan over medium heat. Add onion, lemon zest and a pinch of salt and cook, stirring occasionally, for 2–3 minutes or until translucent.

Add pine nuts and cook, stirring, for 2 minutes or until light golden. Add lamb and Seventh Heaven Spice Blend and cook, breaking up lamb with a wooden spoon, for 6–8 minutes or until browned all over. While the lamb is cooking, continue with step 3.

Cook pasta in a saucepan of salted, boiling water for 8–10 minutes or until al dente. Drain, reserving 60ml (¼ cup) pasta cooking water.

Add tomatoes to pan, bring to a simmer and cook for 6–8 minutes or until tomatoes are reduced slightly. Season well with salt and pepper.

Roughly chop parsley and crumble feta. Add most of the feta and most of the parsley (reserving some to serve), the pasta and reserved pasta water to lamb mixture and stir to combine.

Cut lemon into wedges. Divide pasta between bowls and top with reserved feta and parsley. Serve with lemon wedges.