Categories: Pasta, September2013, Simple
Ingredients
- 200g taglierini (This is a slim, delicate tagliatelli type pasta that cooks very quickly. If you can’t find it, angel hair pasta would work well or linguine.)
- Juice of one lemon and 1/2 tspn of the rind grated finely
- 3 tblspn extra virgin olive oil
- 1 garlic clove
- 1/2 cup of finely grated parmesan cheese
- Pepper
- 2 tblspn finely chopped parsley
Directions
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Whisk together the lemon juice and oil until emulsified. Bash the garlic clove with a rolling pin and pop it in the liquid to infuse.
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Bring a large pot of salted water to the boil and cook the pasta. Drain reserving a little of the cooking water.
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Immediately after draining, add the pasta back to the pot. Remove the garlic from the lemony oil (you just want a hit) and add the oil and cheese to the pan. Use two forks to lift and toss the pasta, working the cheese and lemony oil evenly through it.
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Serve scattered with a grinding of pepper and a scattering of parsley.