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.
Cook time: 10 minutes
- 1 fresh lemon (30p)
- 2tbsp freshly grated parmesan
- 2tbsp good olive oil
- Black pepper
- Pop the linguine into salted water and cook as per the instructions. Should be about 9 minutes.
- 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.
- 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.
- 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.
- 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.)
- Coat the pasta, and serve immediately topped with the remainder of the parmesan.