Cook the pasta in salted boiling water until al dente. Drain and transfer to a bowl. Drizzle with olive oil and stir to separate the grains. Crumble the feta and add to the pasta along with the zest, juice and mint. Season to taste and serve immediately.

Note 1:I think this is best served alongside vegetables or something else, rather than as the only component of a meal.

Note 2:Each time I make this the propotion of lemon and mint gets higher and higher. What's above is the original recipe, just play around with it until you get the taste you like. Last time I made it I added the zest of 4 lemons and the juice of 2.