Lemon Oil Pasta
December 11, 2005 EASY, dressings, mains, vegetarian
I challenge you to suggest to me a lighter more refreshing pasta dish than this.
Its based on making lemon oil that can be used for a whole host of things – such as this pasta dish, salad dressing or fish marinade… and so on.
This dish worked really well for me today as I just made it out of things lying around. You can adapt this dish easily for example – adding fresh chili, replacing the basil with rocket and popping in some cherry tomatoes…
Remember that simple fresh dishes like this rely on your ingredients being fresh and good quality.
Serves: 2
Prep: 10 min
Cook time: 5 min
Ingredients:
200g angel hair pasta
10-12 large basil leaves
Parmesan
Lemon oil:
1 lemon juiced
½ teaspoon of finely chopped lemon zest
1 tablespoon of extra virgin olive oil
1 garlic clove, finely chopped
Sea salt and cracked pepper to taste.
Cal: 569 per serve
This dish is ideal for spring lunch or dinner and is best served cold, making it excellent for packed lunches or picnics.
1. Create the lemon oil by whipping all of the ingredients together. They will blend nicely and the lemon will cook the garlic.
2. Cook the angle hair pasta for 2min until al dente. Strain and run under cold water to prevent further cooking.
3. In a bowl mix the pasta, roughly chopped basil and lemon oil with sea salt and cracked pepper to taste.
4. Serve with parmesan on top.
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[...] have a very similar post with the Lemon Oil from 2005, but without the parmesan and with parsley instead of basil. Rather than talk about it… I might [...]