This recipe is simple and so tasty. We love to enjoy it as a main dish or as a side dish.
LEMON PASTA
Makes 4 to 6 servings
INGREDIENTS
1 pound (452 g) angel hair or capellini pasta
2 lemons, zested and squeezed
2 cups (180 g) grated Parmigiano-Reggiano cheese, plus extra for garnish
3 tbsp (45 ml) extra virgin olive oil
freshly ground black pepper
sea salt
fresh basil leaves
PREPARATION
Bring a large pot of water to a boil with 2 tablespoons salt. Add pasta and cook according to package directions, stirring to prevent strands from sticking together.
While the pasta cooks, zest the lemons into a large serving bowl.
Add the juice of the 2 lemons and grate the parmesan over the zest and juice.
Add olive oil, salt (1/2 tsp / 2 ml) and freshly ground black pepper.
Mix with a whisk or spoon until smooth.
Drain the pasta, reserving 1/2 cup (120 ml) of the pasta water.
Add hot pasta to lemon-Parmesan mixture and toss with tongs until pasta is evenly coated.
Add spoonfuls of reserved cooking water if the sauce is too thick.
Continue to toss until all the pasta is evenly coated with sauce.
Serve the pasta in individual bowls.
Add freshly ground black pepper, fresh basil leaves, grated Parmigiano-Reggiano and a drizzle of olive oil before serving.
THANKS TO STYLES AND FLAVORS FOR THIS ORIGINAL RECIPE
To see all the recipes, visit the STYLES AND FLAVORS website
