Linguine with lemon, parsley and mint

Linguine with lemon and seasonal produce makes a simple midweek dinner.
Linguine with lemon and seasonal produce makes a simple midweek dinner. Photo: Jennifer Soo
Difficulty
Easy
Dietary
Vegetarian

If you've got a good herb garden and a lemon tree, you may not even have to visit the shops to make this simple weeknight pasta dish.

Ingredients

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

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.

Toss cooked, drained pasta in the bowl with the lemon-herb-parmesan dressing, adding pepper and a little salt if necessary.

Serve immediately.

 

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