Lemon Pasta
Ingredients: linguine pasta, mint, lemons, extra virgin olive oil, Pecorino Romano · 20 min cook time · 465kcal · ₩12,000
Ingredients
200g linguine pasta, 10g mint, 2ea lemons, 4Tbsp extra virgin olive oil, 50g Pecorino Romano, 1Tbsp rock salt, 1mug pasta water
Instructions
1. Boil water and add 1 tablespoon of rock salt. Cook the linguine pasta for 10 minutes, which is 2 minutes less than the packet instructions for al dente.
2. While the pasta cooks, zest one lemon completely. Cut the zested lemon in half and extract as much juice as possible. Set aside the second lemon for later.
3. In a saucepan, add about 4 tablespoons of extra virgin olive oil. Add the lemon zest from the first lemon and half a glass of lemon juice. Break some mint into the saucepan and add the zested lemon halves for extra flavor.
4. Once the pasta has cooked for 10 minutes, transfer it to the saucepan with the lemon and mint mixture. Add a generous mug of pasta water to the saucepan.
5. Stir the pasta continuously for the first minute in the saucepan. The pasta water will evaporate.
6. Remove the lemon halves from the saucepan. Continue stirring the pasta.
7. With about 1.5 minutes remaining, zest the second lemon directly over the pasta. Add more fresh mint.
8. Add the rest of the lemon juice. Cook at maximum temperature for the remaining 45 seconds, stirring constantly, until all the water evaporates.
9. Remove the pasta from the heat. Add Pecorino Romano cheese and stir well to make it creamy.
10. Serve the pasta immediately. Garnish with extra lemon zest and fresh mint.
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