Linguine with Basil, Lemon and Parmesan

Contrary to popular belief, eating magnificent food doesn’t have to entail sweating for hours in the kitchen preparing Masterchef-style meals. There is a time and a place for that, and for most people it comes on a wet Sunday when you’ve nothing else to do. For most of us our days are full and busy, and when you come home starving but the evening is late what can you cook that is healthy and home-cooked, and will take a mere ten minutes? This is the kind of cooking that Nigel Slater excels at, and I am heavily indebted to him for this recipe.

In these short of time and inspiration situations, pasta is generally the first thing that springs to mind, but what to do with it apart from stir in a couple of spoonfuls of pesto from a jar? My first thought is to add a lemon. Pasta and lemon are a match made in heaven, the bright notes of the citrus lift pasta from a potentially stodgy dish to a light and airy bowl of heaven. The Parmesan used here reacts with the lemon to create a grainy sauce that is not unlike carbonara, only without the bacon, while the basil gently wilts and adds a delicate fragrance.

This is the kind of dish that would cost you a tenner in a smart restaurant but can be made for pennies from a kitchen storecupboard.


IMG_0328

RECIPE – to feed 2

220g linguine

the juice of a large lemon

5 tbsp olive oil

50g finely grated Parmesan

a bunch of basil, leaves only, shredded

Rocket, lettuce and cucumber (for a salad)

Sea salt and freshly ground black pepper


METHOD

Put a very large pan of generously salted water on to boil and when it is bubbling vigorously add the linguine. Set your timer for 9 minutes.

Combine the lemon juice and olive oil in a small bowl and whisk together. Tear up the basil and grate the Parmesan, using a microplane grater if you have one, otherwise grate it as finely as you can.

Assemble a simple green salad of rocket, torn lettuce and finely sliced cucumber, drizzle a little of the lemon and oil dressing through it. Light your candles, pour a glass of wine and wait for your linguine to finish.

When the linguine is cooked (it should be al dente as it will cook on), drain thoroughly and return to the pot. Add the lemon and oil, stir thoroughly then add the basil leaves, stir thoroughly again. Now tip in the Parmesan and once again stir thoroughly.

Season in the bowl, relax and enjoy a delicious meal that has taken less than 15 minutes to prepare. A takeaway wouldn’t arrive that quickly…

 

Leave a Reply