Linguine with lemon, parsley and mint
Taste, smell and memory are powerful things. Take lemons, for example. Once experienced, they are never forgotten.
Photo: Jennifer Soo
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- 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
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.