Linguine with lemon and seasonal produce makes a simple midweek dinner. Photo: Jennifer Soo
- 1 lemon
- 150ml best quality extra virgin
- olive oil
- 500g linguine
- 3/4 cup freshly grated parmesan
- 1/2 cup chopped parsley
- 1/4 cup chopped mint
- Freshly ground pepper
Finely grate lemon rind and squeeze juice into a bowl. Mix in half the olive oil and leave for 1 hour so lemon flavour seeps into oil.
Bring a large pot of salted water to the boil and cook linguine to al dente. When nearly ready, heat serving bowl for pasta and whisk in lemon-oil mixture, remaining oil, parmesan, parsley, mint and 5 or 6 spoons of pasta cooking water.
Toss cooked, drained pasta in the bowl with the lemon-herb-parmesan dressing, adding pepper and a little salt if necessary.
- Main Ingredients - Lemon, Pasta, Fresh herbs
- Cuisine - Italian
- Course - Dinner, Main-course, Lunch
- Occasion - Midweek dinner