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Linguine with lemon, parsley and mint

Steve Manfredi

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Linguine with lemon and seasonal produce makes a simple midweek dinner.
Linguine with lemon and seasonal produce makes a simple midweek dinner.Jennifer Soo

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.

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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

  1. 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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