Lemon and parsley linguine

Name: Lemon and parsley linguine
Yield: Serves 4
Cuisine: Italian recipes

Easy
July 2007

Easy
July 2007

Serves 4
Ready in about 20 minutes

A speedy 20-minute linguine recipe is made with zesty lemons, fresh parsley, plenty of cheese and, if you like a kick, you can add a teaspoon of red chilli too.

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Ingredients

400g linguine
80g fresh parsley, roughly chopped
Zest and juice of 4 unwaxed lemons
1 garlic clove, crushed
100g Grana Padano, grated, plus extra for serving
75ml extra-virgin olive oil

Ingredients

400g linguine
80g fresh parsley, roughly chopped
Zest and juice of 4 unwaxed lemons
1 garlic clove, crushed
100g Grana Padano, grated, plus extra for serving
75ml extra-virgin olive oil

Method

Bring a large pan of salted water to the boil, add the pasta and cook for 10-12 minutes, until al dente.
Meanwhile, in a large bowl, mix the parsley with the lemon zest and juice, garlic, cheese and olive oil. Season well with salt and freshly ground black pepper.
When the pasta is cooked, drain well and add to the sauce. Toss to combine and serve with Grana Padano for sprinkling.

Method

Bring a large pan of salted water to the boil, add the pasta and cook for 10-12 minutes, until al dente.
Meanwhile, in a large bowl, mix the parsley with the lemon zest and juice, garlic, cheese and olive oil. Season well with salt and freshly ground black pepper.
When the pasta is cooked, drain well and add to the sauce. Toss to combine and serve with Grana Padano for sprinkling.