LEMON AND BASIL SPAGHETTI
250g spaghetti
Juice of 3-4 Lemons
Zest of 2 lemons
150ml olive oil
150g grated parmesan
Pepper
2 handfuls fresh basil
Serves: 4
Source: River Cafe Cookbook
METHOD
Grate the zest from 2 of the lemons and reserve.
Squeeze lemon juice into a bowl and add olive oil.
Grate parmesan and whisk into juice and oil. This will give a thick sauce.
Add more parmesan or lemon juice if required.
Cook spaghetti
Stir lemon and cheese mix with pasta over a low heat to dissolve the cheese.
Mix the lemon zest with chiffonade of the fresh basil.
Pile the pasta into the warmed dishes the garnish with basil and zest.