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How to prepare lemon and parsley linguine

Lemon and parsley linguine


400g linguine
80g fresh parsley, roughly chopped
Zest and juice of 4 unwaxed lemons
1 garlic clove, crushed
100g Grana Padano, grated, plus extra for serving
75ml extra-virgin olive oil


Bring a large pan of salted water to the boil, add the pasta and cook for 10-12 minutes, until al dente.
Meanwhile, in a large bowl, mix the parsley with the lemon zest and juice, garlic, cheese and olive oil. Season well with salt and freshly ground black pepper.
When the pasta is cooked, drain well and add to the sauce. Toss to combine and serve with Grana Padano for sprinkling.

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