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    Simple Lemony Linguine

    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. 

    Recipe

    • Serves 4 hungry people

    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
    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

    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.

    2. Mix the lemon juice and zest with the Nudo Extra Virgin Olive Oil, then stir in the parmesan so that it becomes creamy.

    3. Season and add more lemon to taste. Add the lemon pasta sauce to the linguine shaking the pan to coat each strand.

    4. Garnish with some herbs to suit yourself.

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