Flavours inspired by Italy
Lotte Duncan 2019
Amalfi Lemon and Basil Pasta
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
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.