Method

1. 1

   Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente, reserving 0.5 cup of the pasta cooking water before draining.

   10 min
2. 2

   While the pasta cooks, toast the pine nuts in a dry skillet over medium heat, stirring frequently until golden brown. Remove from the pan and set aside.

   3 minmedium
3. 3

   In the same skillet, heat the olive oil over medium-low heat. Add the minced garlic and cook until fragrant and softened, about 1 minute. Slice the sun-dried tomatoes and halve the olives, then add them to the skillet and cook for 1 minute.

   2 minmedium-low
4. 4

   Add the cooked spaghetti to the skillet along with the crumbled feta, lemon juice, and 0.25 cup of the reserved pasta water. Toss vigorously over low heat until the cheese melts into a creamy, glossy sauce, adding more pasta water a tablespoon at a time if the texture is too thick.

   2 minlow
5. 5

   Remove from heat, fold in chopped parsley, top with the toasted pine nuts, and serve immediately.