A few weeks ago, reader Janna suggested I try out Giada’s Lemon Spaghetti recipe. Last night Kendrick and I were craving something fresh and light, so I stopped off at the supermarket on the way home from The Gloss to pick up the four simple ingredients (pasta, mozzarella, lemons, basil) I needed to make a sort of loose interpretation of the dish.
TWISTY LEMON LINGUINE (serves 2)
1 container fresh linguine (approx 9oz)
1 container fresh bufala mozzarella, torn into pieces
Juice from 2 lemons
1 tbsp lemon zest, finely chopped
1 big handful fresh basil, chopped
1/2 cup olive oil
Salt & pepper
What you do:
1. Combine olive oil and lemon juice in bowl; whisk to combine.
2. Cook pasta in salted boiling water until al dente (fresh pasta should only take 2-3 minutes to cook)
3. In a large bowl, toss together pasta, olive oil/lemon juice mixture, mozzarella, basil, lemon zest (reserve a little basil and lemon zest for garnish), and salt & pepper to taste.