You're just 30 minutes away from this Greek-leaning weeknight pasta. There's spiced lamb, tangy and creamy feta, and a squeeze of lemon to land real bowl-scraping flavour fast. If your night is looking busy, get some of this delicious Greece-inspired lightning happening.
Finely chop onion and zest lemon. Heat oil in a 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 mince and Seventh Heaven Spice Blend and cook, breaking up mince with a wooden spoon, for 6–8 minutes or until browned all over. While mince is cooking, continue with step 3.
Cook pasta in a saucepan of salted, boiling water for 9 minutes or until al dente. Drain, reserving 60ml (¼ cup) pasta cooking water.
Add tomatoes to mince, bring to a simmer and cook for 6–8 minutes or until 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), pasta and reserved pasta water to lamb mixture and stir to combine.
Cut lemon into wedges. Toss salad leaves with your favourite dressing. Divide pasta between bowls and top with reserved feta and parsley. Serve with salad and lemon wedges.