Recipe: Lemon Linguine with Parmesan and Basil

A zingy summertime recipe
ByJasmine BandaliMonday , 14 September 2015
Recipe: Lemon Linguine with Parmesan and Basil


500g linguine pasta
Juice of 3 lemons, zest of 1 lemon
1 garlic clove, finely chopped
100g parmesan cheese, grated
6 tbsp extra virgin olive oil, plus extra for dressing
Salt and pepper, to taste
1 pot of fresh basil, leaves picked and finely chopped
½ package rocket leaves, chopped
1 tsp honey
1 ½ tbsp balsamic vinegar

1 Cook the linguine according to package instructions.
2 Combine the lemon zest, most of the juice (save some for the dressing), garlic, most of the parmesan and olive oil in a large bowl until it is thick and creamy.
3 Drain the pasta and toss with the sauce, making sure it coats every strand of pasta. Season with salt and pepper. Taste and adjust the seasoning if required.
4 Stir in the basil, divide onto plates and scatter over some extra parmesan.
5 Place the rocket leaves into a serving bowl.
6 Combine 3 tablespoons of olive oil, 1 ½ tablespoons of lemon juice and the honey to make the dressing. Season with salt and pepper, to taste.
7 Alternatively, you can make another dressing by combining 3 tablespoons of olive oil, 1 ½ tablespoons of balsamic vinegar, and any remaining basil, that should be chopped so finely, that it is almost pureed. Season to taste.
8 Dress the rocket leaves.
9 Serve the pasta with the rocket salad.

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