Gorgeous Lemony Pasta
Over a year ago
3,617 views
Ingredients
Accompaniment
SponsoredVino Nobile di Montepulciano Baroncini Fontelellera
A firm structure, underlying fresh cherry fruits, soft tannins and lasting finish.
Description
You'll hardly ever see this on a restaurant menu but I believe it's from Sicily. I love its fresh zestiness and versatility - the more lemon the better for me..!
Method
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1
Cook the pasta. Meanwhile, in a separate bowl, take the juice and rind of a lemon and add to it a handful of grated parmesan and a handful of torn (or chopped) basil leaves. Mix together and then bind with olive oil - a few good glugs should do it. When the pasta is cooked, drain and put it back in the hot pan. Add the cheesey lemony basil sauce to the pasta and stir. Serve with loads of black pepper and a nice green side salad.
Chef's Tips
you can add various toppings to this dish - I've made this with toasted pine nuts, asparagus, crispy bacon bits, roasted red onions, rocket leaves, fresh peas... it's very quick, easy and versatile - and delicious
Love this - but it is best with toasted pine nuts added. Irresistible!
Absolutely lovely pasta ,thank you.Carole.
Tried this pasta recipe absolutley lovely.Thank you .Carole.