in Italy

Linguine with lemon

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Ingredients for 4 servings:

  • 500 g pasta (linguine)
  • 100 g Parmesan
  • 1 ball of buffalo mozzarella
  • 1 lemon(s), organic
  • ½ bunch flat-leaf parsley
  • 5 tbsp olive oil
  • salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Quick pasta with lemon and two types of cheese

Cook pasta in salted water until al dente. Grate Parmesan cheese and tear mozzarella into small pieces. Wash lemon in hot water and pat dry. Peel lemon zest using a zester. Squeeze fruit. Chop parsley leaves. Mix pasta with oil, lemon juice, lemon zest, Parmesan cheese, and chopped parsley. Season with salt and pepper. Serve on four plates and sprinkle with mozzarella. It also tastes good with other types of pasta. If you don’t have a zester, peel off a thin layer of the skin with a knife and then cut into thin strips. Be careful not to leave any of the white pith on, as it will taste bitter.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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