Ingredients:
200 g dried linguine
1 large lemons, juice of
75 ml olive oil
75 g parmesan cheese, grated
basil leaves
Directions:
Put a large pan of water on to boil. When it is bubbling vigorously, salt it generously then add the linguine. Let it cook at a steady boil for about 8 minutes.
Put the lemon juice, olive oil and grated parmesan in a warm bowl (warmed under a running tap and then dried) and beat briefly with a small whisk til thick and grainy. Tear up the basil and stir in with a grinding of black pepper.
Drain the pasta and quickly toss in the lemon and parmesan ‘sauce’.
Servings: 2
Time preparation: 10 min.
Time total: 20 min.