Eat

Twisty Lemon Linguine

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)

What you need:

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.

Et voila!

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