Saturday, July 17, 2010

Linguine with lemon, parsley and mint

Hello everyone, this week's recipe is one I cut from the newspaper some time ago. It's one of those really simple pasta dishes that you can whip up in a hurry (after you have prepared the lemon oil ahead of time). It's lovely and delicate with a good tang from the lemon and mint.

Have a lovely week! Love from Jane xx

Linguine with lemon, parsley and mint

Serves four

What you need:
  • 1 lemon
  • 150ml extra virgin olive oil
  • 500g linguine
  • 3/4 cup freshly grated Parmesan
  • 1/2 cup chopped flat leaf parsley
  • 1/4 cup chopped mint
  • Freshly ground pepper
  • Sea salt

What you do:

  1. Finely grate the lemon rind and squeeze the juice of the lemon into a bowl.
  2. Mix in half the olive oil with the rind and juice and leave for an hour so that the lemon flavour seeps into the oil.
  3. Cook the pasta.
  4. When the pasta is nearly ready, warm a serving bowl.
  5. In that bowl, whisk together the lemon oil mix, the remaining oil, cheese, parsley and mint and 5 or 6 spoons of the pasta cooking water.
  6. Drain the pasta and toss in the bowl with the sauce, adding pepper and a little salt if needed.
  7. Serve immediately.