Pasta al limone

Name: Pasta al limone
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 150 g grated Parmesan; 2 garlic cloves; 2 organic lemons; 4 sprig basil; 2 tbsp olive oil; 400 g pasta; salt and pepper to taste

main dish

Total: 20 min. | Active: 20 min.

vegetarian, lactose-free

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While we were on holiday in Ibiza this summer and enjoying "dolce far niente", we visited an organic farm inland where you could buy gorgeous baskets filled with local, sun-ripened fruit and vegetables. The baskets contained an abundance of lemons in the most beautiful and unusual shapes and with the leaves still attached. We would normally use them to make lemon cakes or little tarts, but we fancied something savoury and so this tasty Mediterranean pasta al limone was born.

Recipe by:
Sue and Sibylle - Comme Soie

Ingredients

for 4 person

Sauce
2 tbsp	olive oil
2	garlic cloves
2	organic lemons, grated zest and the juice
4 sprig	basil, torn into pieces
150 g	grated Parmesan
	salt and pepper to taste

Pasta
400 g	pasta (e.g. Linguine)
	salted water, boiling

How it's done

Sauce

Heat the oil in a wide, non-stick frying pan. Briefly sauté the garlic. Add the lemon zest, lemon juice and basil, reduce briefly. Add the parmesan, season the sauce.

Pasta

Cook the linguine in boiling salted water until al dente, drain and reserve approx. 100 ml of the cooking water. Add the spaghetti and cooking water to the sauce, mix.

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