Eleven-minute lemon linguine

Marc is away this weekend, leaving me with complete reign of the kitchen. The blazing sunshine does, however mean I’m not in the mood for anything that is either:

a) time consuming

b) too heavy.

This is the perfect answer, and ideal for quick dinners on hazy summer evenings. It’s a speedy marrying of three culinary best friends: lemon, black pepper, and parmesan.

You need a single pan, a few very cheap ingredients, a zester, and a jamjar. Interested? I thought so.

Serves: 2

Cook time: 10 minutes

Ingredients:

  • Linguine
  • 1 fresh lemon (30p)
  • 2tbsp freshly grated parmesan
  • 2tbsp good olive oil
  • Black pepper

Method:

  1. Pop the linguine into salted water and cook as per the instructions. Should be about 9 minutes.
  2. While the linguine is cooking, zest half the lemon, and mince it with a knife. Now cut the lemon in half, and squeeze out the juice from one half.
  3. Put the juice and zest into an old jamjar, along with the olive oil, and most of the parmesan. Crank in a few twists of black pepper, then a couple more for good measure.
  4. Screw on the lid, and give it a really thorough shake for about 15 seconds. The oil and lemon juice should emulsify (go opaque). Keep it handy until the linguine is done.
  5. Drain the pasta, put it back in the pan, and add the lemony oil mix. (You may want to give it one more shake before pouring it in.)
  6. Coat the pasta, and serve immediately topped with the remainder of the parmesan.
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