Slice the shallot

• Trim the ends of the shallot, peel it and slice it thinly, using a mandoline if you have one.
• Set the sliced shallot aside.

Assemble the baking dish

• Add a little olive oil to an oven-safe dish.
• Place the block of feta in the dish and add the halved lemons.
• Scatter over the sliced shallot and minced garlic, drizzle with more olive oil and season with black pepper.

Bake the feta and lemons

• Bake at 375 °F for 25 minutes, until the feta is soft and the lemons are roasted.

Cook the pasta

• Meanwhile, cook the pasta in salted boiling water according to the package instructions.
• Drain, reserving about half a cup of the pasta water.

Make the creamy sauce

• Squeeze the roasted lemon juice into the dish.
• Whisk the feta and lemons until smooth and creamy.

Combine and serve

• Add the drained pasta and the reserved pasta water to the dish and stir until the sauce is creamy.
• Finish with sliced basil and serve.