This is a perfect one-bowl pasta dish from Hetty McKinnon's wonderful book 'Family: New Vegetarian Comfort Food to Nourish Every Day'!
From Hetty: "This pasta sauce begins and ends with lemon. Achingly simple, there is no “sauce” per se. Instead there are lemons, both juice and zest, combined with olive oil and generous amounts of Parmesan, which intermingle seamlessly with each piece or strand of pasta. Traditionally, lemon is teamed with spaghetti—spaghetti al limone—but I also like it with short pasta, particularly farfalle. This is a perfect one-bowl pasta dish."
Recommended pasta shape: strozzapreti / spaghetti / farfalle / tortellini
juice of 2 lemons, plus zest of 1 (optional)
7 tablespoons–1/2 cup (100–125 ml) extra-virgin olive oil, plus extra to serve
1 ½ cups (150 g) grated Parmesan, plus extra to serve
1 pound (450 g) pasta
handful of chopped flat-leaf parsley leaves
sea salt and black pepper
- In a large serving bowl, add the lemon juice and slowly whisk in the olive oil until emulsified. Stir in the Parmesan and a pinch of sea salt.
- Bring a large pot of salted water to the boil and add the pasta, stirring. Cook according to the package instructions until al dente. Reserve ½ cup (125 ml) of the pasta cooking water and drain the pasta.
- Add the hot pasta straight into the serving bowl and, using tongs, toss through to coat the pasta in the lemon oil. Add a few splashes of the pasta cooking water to loosen up the oil.
- To serve, scatter over some lemon zest, if using, and parsley and season with sea salt and black pepper. Finish with more Parmesan and a final drizzle of olive oil.
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