A new twist on pasta: Limone
This is a popular choice on the terrace at Santini during the summer months.
SERVES 2
120g unsalted butter
finely grated zest of 1 lemon
freshly squeezed juice of 1½ lemons
200g dried pasta or 160g fresh pasta
a small handful (about 5g) basil leaves, torn
crumbled goat’s cheese
salt and freshly ground black pepper
- Put a large pan of salted water on to boil. Meanwhile, to make the sauce, heat the butter, lemon zest and juice in a heavy-bottomed pan. When the butter begins to froth, remove the pan from the heat. Do not allow it to burn.
- When the salted water is at a rolling boil, add the pasta and cook according to the packet instructions. Drain the pasta, but keep a cup of the cooking water.
- Tip the hot drained pasta into the lemony butter, add the torn basil leaves and a splash of cooking water. Toss with gusto over a high heat until the pasta looks creamy and well coated.
- Season to taste, top with crumbled goat’s cheese and serve immediately with extra freshly ground black pepper.
TIP Some toasted pine nuts will add a nice crunch to the pasta.