Creamy Lemon Pasta
Everyone loves a pasta supper and this recipe is simple and very comforting. Just imagine yourself enjoying it on a terrace overlooking the Amalfi coast and it’ll taste even better. It’s nice as it is or you could add some chicken or roast veg if you like. Do follow our method below, as we find it prevents the pasta clumping together.
- 500g linguine
- 6 garlic cloves, left unpeeled
- 1 large thyme sprig
- 10g butter
- zest of 2 lemons
- 150g Pecorino or Parmesan cheese, grated
- squeeze of lemon juice
- salt and black pepper
- chilli flakes
- lemon wedges
Bring a large pan of water to the boil and add plenty of salt. Add the linguine, garlic cloves and thyme, then cook until the linguine is just al dente.
Ladle about 500ml of the cooking liquid out into a jug and set it aside, then drain the pasta. Tip the pasta back into the pan and remove the garlic cloves and thyme. Squeeze out the garlic flesh and put it in a bowl that’s large enough to hold all the pasta later. Add the butter and lemon zest to the pasta and keep it warm.
Add 100g of the cheese to the garlic paste in the bowl and gradually add the 500ml of cooking liquid. It will initially form a paste – keep adding liquid until you have a creamy sauce the consistency of single cream. Add the pasta to the bowl and stir until all the strands of pasta are coated in the sauce.
Serve the pasta in shallow bowls and sprinkle over the rest of the grated cheese. Serve with chilli flakes and wedges of lemon to add at the table.