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.
150ml best quality extra virgin
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.