Right now we have normal Spring weather in London (as one would expect in May), but when I made this lemony pasta for the book club girls we had summer temperatures in April (!). If it hadn’t been so windy, I would have liked to eat outside but indoors had to do.
And it was!
Looking at the ingredients list it might seem like a heavy dish but the acidity from the lemon makes it appear as light as air (well almost). It’s so fresh and really tastes of summer. So much so that it’s easy to dream of Mediterranean holidays…
But back to London and reality. The pasta went down a treat (everybody had seconds) and Mary-Louise even asked for the recipe. She has since reported back that she made it twice in one weekend and that it works just as well with the pasta shape bucatini. Thank you M-L!
Lemon spaghetti with Parmesan and basil, serves 6
Adapted from River Café’s recipe.
250 g spaghetti
juice of 3-4 lemons, preferably Amalfi lemons
150 ml olive oil
150 g Parmesan, freshly grated
2 handfuls of fresh basil, leaves picked and finely chopped
finely grated lemon zest
Cook the spaghetti in a generous amount of boiling salted water, then drain thoroughly and return to the saucepan.
Meanwhile, whisk the lemon juice with the olive oil, then stir in the Parmesan; it will melt into the mixture, making it thick and creamy. Season with sea salt and black pepper and add more lemon juice to taste.
Add the sauce to the spaghetti and shake the pan so that each strand of pasta is coated with the cheese. Finally, stir in the chopped basil and some grated lemon zest.