Linguine with lemon, parsley and mint

all details

Taste, smell and memory are powerful things. Take lemons, for example. Once experienced, they are never forgotten.

Linguine with Lemon Parsley and Mint
Photo: Jennifer Soo

Ingredients

  • 1 lemon
  • 150ml best quality extra virgin
  • olive oil
  • 500g linguine
  • ¾ cup freshly grated parmesan
  • ½ cup chopped parsley
  • ¼ cup chopped mint
  • Freshly ground pepper
  • Salt

Method

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. When cooked, drain pasta and toss in bowl, adding pepper and a little salt if necessary. Serve immediately.

 

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  • Cuisine - Italian
  • Course - Lunch
  • Occasion - Family meals

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