Simple Lemony Linguine

Simple Lemony Linguine

Prep Time 5 Minutes
Serves 4
Cook Time 5 Minutes
Difficulty Easy

I first had this dish that we call ‘Lemony Linguine’ in a little bar in Cannaregio, Venice. They were more than happy to share the recipe and it is a firm favourite ‘on the go’ pasta here at the Olive Farm as it can be knocked up in moments and is so satisfying.

Ingredients

  • Dried linguine, 500g/ 17.5 oz
  • Lemons, 3 (zest and juice)
  • Nudo Extra Virgin Olive Oil, 6 tablespoons
  • Parmesan cheese, 100g/ 3.5 oz grated
  • Sea salt and freshly ground black pepper

Method

Step 1
Cook the linguine according to the instructions on the packet - in a generous amount of boiling, salted water. Drain and return to the saucepan.
Step 2
Mix the lemon juice and zest with the Nudo Extra Virgin Olive Oil, then stir in the parmesan so that it becomes creamy.
Step 3
Season and add more lemon to taste. Add the lemon pasta sauce to the linguine shaking the pan to coat each strand.
Step 4
Garnish with some herbs to suit yourself.
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