- 500 g dried linguine pasta
- 3 Sicilian lemons, zest of 1 , juice of
- 6 tablespoons extra virgin olive oil
- 125 g Parmesan cheese , grated
- sea salt
- freshly ground black pepper
- 1 large bunch fresh basil , leaves picked and finely chopped
- 1 handful rocket
When I was on honeymoon, some years ago now, I came across these fantastic Sicilian lemons. Their skin is really fragrant in cooking and they are very juicy too. You can use them roasted with fish, sliced very thinly in salads, and halved and put inside chicken. When roasted they go all jammy. This pasta recipe is great to use them in too, so try and find some – if you can’t find any, use normal lemons instead.
Cook the linguine in a generous amount of boiling, salted water for about 12 minutes, then drain thoroughly and return to the saucepan. Meanwhile, beat the lemon juice and zest with the olive oil, then stir in the Parmesan – it’ll go thick and creamy.
Season and add more lemon juice if needed. Add the lemon sauce to the linguine and shake the pan to coat each strand of pasta with the sauce (the Parmesan will melt when mixed with the pasta). Finish by stirring in the chopped basil and the rocket.