Lemon Pasta | Recipe
Lemon Pasta | Recipe
Cooking Time:
25 min
Difficulty:
Easy
Persons
-
2 tsp
-
500 gspaghetti or mafaldine pasta
-
4 clovesgarlic
-
2small fennel bulbs
-
2organic lemons
-
1 bunchchives
-
4 tbspolive oil
-
80 gbutter
-
50 gParmesan cheese, freshly grated
-
2 sprigsdill to garnish
1
Cook the pasta in plenty of salted water according to the packet instructions until al dente.
2
Peel and finely slice the garlic. Wash the fennel and slice thinly. Reserve the fronds for garnish if desired.
3
Wash the lemons with hot water, then zest and juice them.
4
Wash and dry the chives, and chop finely.
5
Heat the olive oil in a large pan and sauté the garlic and fennel over a medium heat.
6
Add the Aglio e Olio Seasoning to the pan and fry briefly.
7
Add the grated lemon zest and juice to the mixture.
8
Drain the cooked spaghetti, reserving a cup of the cooking water.
9
Add the spaghetti to the pan and mix well with the fennel and seasoned lemon oil.
10
Add the cooking water little by little to achieve the desired consistency. You might not need it all.
11
Season to taste with salt and pepper.
12
Mix the chives, butter and freshly grated Parmesan into the pasta to create a slightly thickened sauce.
13
Arrange the lemon pasta on plates and garnish with additional Parmesan and dill as desired.
Method
1
Cook the pasta in plenty of salted water according to the packet instructions until al dente.
2
Peel and finely slice the garlic. Wash the fennel and slice thinly. Reserve the fronds for garnish if desired.
3
Wash the lemons with hot water, then zest and juice them.
4
Wash and dry the chives, and chop finely.
5
Heat the olive oil in a large pan and sauté the garlic and fennel over a medium heat.
6
Add the Aglio e Olio Seasoning to the pan and fry briefly.
7
Add the grated lemon zest and juice to the mixture.
8
Drain the cooked spaghetti, reserving a cup of the cooking water.
9
Add the spaghetti to the pan and mix well with the fennel and seasoned lemon oil.
10
Add the cooking water little by little to achieve the desired consistency. You might not need it all.
11
Season to taste with salt and pepper.
12
Mix the chives, butter and freshly grated Parmesan into the pasta to create a slightly thickened sauce.
13
Arrange the lemon pasta on plates and garnish with additional Parmesan and dill as desired.
Lemon pasta
Lemon spaghetti is fresh, spicy and zingy – everything you could want from this summer bowl of comfort food. The aniseed taste from the fennel is mellowed through cooking, giving you caramelised, mellow flavours that complement the lemon and hot garlic sauce. Try making this lemon pasta with different pasta shapes and let us know which is your favourite!
More pasta recipes
Whatever the weather, a bowl of pasta always hits the spot. We have year-round favourites in our pasta recipe collection – try pasta primavera, spicy chilli mac and cheese or colourful beetroot pasta. You’re sure to find a pasta recipe you love!
Ingredients
Persons
-
2 tsp
-
500 gspaghetti or mafaldine pasta
-
4 clovesgarlic
-
2small fennel bulbs
-
2organic lemons
-
1 bunchchives
-
4 tbspolive oil
-
80 gbutter
-
50 gParmesan cheese, freshly grated
-
2 sprigsdill to garnish
