Lemon Linguine

Name: Lemon Linguine
Ingredients: 1 pound dried linguine; Juice of 3 lemons and the grated zest of 1; 6 tablespoons extra virgin olive oil; 4 ounces Parmesan cheese, freshly grated; Sea salt and freshly ground black pepper; 2 handfuls of fresh basil, leaves picked and finely chopped; 1 handful of arugula

7 ingredients

6 steps

Ingredients

1 pound dried linguine
Juice of 3 lemons and the grated zest of 1
6 tablespoons extra virgin olive oil
4 ounces Parmesan cheese, freshly grated
Sea salt and freshly ground black pepper
2 handfuls of fresh basil, leaves picked and finely chopped
1 handful of arugula

Directions

1

Cook the linguine in a generous amount of boiling, salted water for about 12 minutes, then drain thoroughly and return to the saucepan.
2

Meanwhile, beat the lemon juice and zest with the olive oil, then stir in the Parmesan until thick and creamy.
3

Season, and add more lemon juice if needed.
4

Add the lemon sauce to the linguine and shake the pan to coat each strand of pasta with the sauce.
5

(The Parmesan melts when mixed with the pasta.)
6

Finish by stirring in the chopped basil and the arugula.