Flavours inspired by Italy

Lotte Duncan 2019

Amalfi Lemon and Basil Pasta

Serves 4


250g dried spaghetti

Juice from 2 Amalfi lemons

Stripped zest from 1 Amalfi lemon

Grated zest from 1 Amalfi lemon

(if not using Amalfi - Juice of 3 large lemons, Grated zest from 2 lemons and stripped zest from 1)

150ml extra virgin olive oil

200g freshly grated parmesan cheese

25g butter

A large handful of fresh basil

Salt and freshly ground black pepper

50g chopped pistachios

Basil and grated parmesan cheese to serve

Creating your masterpiece

Boil a large pan of salted water with the stripped lemon zest in it and cook the spaghetti according to the instructions - but 2 minutes less than it says - al dente.

Mix the lemon zest and lemon juice with the olive oil and parmesan.

Once the pasta is cooked, melt the butter in a large saucepan and toss in the lemon sauce. Add the pasta and mix well with a little of the pasta cooking water.

Tear the basil up, stir in and season with salt and freshly ground black pepper.

Serve sprinkled with the pistachios on top and some more basil and cheese.