lemon linguine

the second dish i tasted (if i didnt remember wrongly was what joel attempted), which is


lemon linguine!
serves 6

relatively easy dish and certainly suitable for people who prefer the lighter alternative.

ingredients

• 500g dried linguine pasta
• juice of 3 Sicilian lemons and zest of 1
• 6 tablespoons extra virgin olive oil (normal oil would do fine)
• 125g Parmesan cheese, grated
• sea salt and freshly ground black pepper (normal salt is good)
• a large bunch of fresh basil, leaves picked and finely chopped (this is optional in my opinion, but of course the refreshing smell to the pasta is attributed to this)
• a handful of rocket (easily available at Cold storage)


1) Cook the linguine in a generous amount of boiling, salted water for about 12 minutes, then drain thoroughly and return to the saucepan. (could possibly add spoonfuls of oil to the water to prevent the noodles from sticking together. stir the noodles occasionally to prevent sticking.)

2) Meanwhile, beat the lemon juice and zest with the olive oil, then stir in the Parmesan – it’ll go thick and creamy. Season and add more lemon juice if needed.

3) Add the lemon sauce to the linguine and shake the pan to coat each strand of pasta with the sauce (the Parmesan will melt when mixed with the pasta). Finish by stirring in the chopped basil and the rocket.



see almost only three simple steps! one thing to note is not to add too much parmesan cause the cheese could possibly just cogulate together and become too lumpy for your likings.

courtesy of jamie oliver