Serves 1
Directions
- 1Bring water to a boil and add salt. Add pasta and cook for 2 minutes less than indicated on package
- 2Grate a lemon. Cut the lemon in half, and squeeze all the juice out.
- 3Put 3-4 large tablespoons of olive oil in a baking pan over medium-high heat. When the pan is nice and hot, add the zest along with the lemon juice.
- 4Put 1 handful of mint leaves in the pan and then place the used lemon halves in the pan for extra flavor.
- 5When the pasta is almost ready, remove it from the water with tongs and place the pasta in the pan, along with a 1/2 mug of pasta water. Cook the pasta in the mixture and stir well so that the water evaporates and the sauce thickens. Remove the lemon halves halfway through and cook the pasta for a while longer.
- 6Remove the pan from the direct heat and add the grated Parmigiano to the pasta. Stir/throw it in well until it is well emulsified.
- 7Add some extra pepper, some grated cheese, mint leaf and it's ready
Ingredients
- 350 gram pasta
- 1 lemon
- extra vierge olive oil
- 2 handjes vol muntbladeren, grof gehakt
- smaak zout
- smaak peper
- 150 gr Parmigiano Reggiano, geraspt
- boter
Tips
- Add salt & pepper to taste.
Related recipes
Pâtes aux courgettes
Italian · Dinner
Creamy Pumpkin Gnocchi
Italian · Dinner
Cacio e pere pasta
Italian · Dinner
Million Dollar Ravioli Lasagna
Italian · Dinner
Garlic butter chimichurri steak bites
Italian · Dinner
One Pan Creamy Bacon Ranch Chicken and Gnocchi
Italian · Dinner
One Pot Tortellini Bake
Italian · Dinner
Dump & Bake Marry Me Meatball Orzo
Italian · Dinner
Seared Gnocchi With Garlic, Tomato & Mozzarella
Italian · Dinner
Arrabbiata pasta
Italian · Dinner
Italian Penicillin Soup
Italian · Dinner
Roasted Red Pepper Pasta
Italian · Dinner