Lemon Linguine with Parmesan and Basil

Cook Time: 30 minutes
  • 500 grams Linguine Pasta
  • Juice of 3 Lemons, zest of 1 Lemon, juiced
  • 1 Garlic Clove, finely chopped
  • 100 grams Parmesan Cheese, grated
  • 6 tablespoons extra virgin Olive Oil (h) + extra for dressing
  • Sea Salt or regular Salt (h)
  • Freshly ground Black Pepper (h)
  • 1 pot Fresh Basil, leaves picked and finely chopped
  • 1/2 bunch Lettuce, chopped
  • 1 teaspoon Honey (h)
  • 1 1/2 tablespoons Balsamic Vinegar (h)
  • Cook the linguine according to pack instructions.
  • Zest and juice the lemon.
  • Finely chop the garlic and grate the parmesan cheese.
  • Mix together the lemon zest, most of the juice (save some for the dressing), garlic, most of the parmesan and olive oil in a large bowl – it will become thick and creamy.
  • Drain the pasta and toss with the sauce. Make sure it coats every stand of pasta. Season with salt and pepper. Taste and adjust the seasoning if required.
  • Chop the basil.
  • Stir in basil, divide onto plates and scatter over extra parmesan.
  • Wash the salad greens and chop the leaves if large. Put in a serving bowl.
  • Combine 3 tbsps. olive oil, 1 1/2 tbsp. lemon juice, 1 tsp. honey for the dress-ing, freshly ground salt and pepper to taste.
  • Mix the dressing with the rocket.
  • Another option for the dressing is 3 tbsp. olive oil and 1 1/2 tbsp. balsamic vinegar, and any remaining basil very finely chopped, almost pureed.
  • Salt and pepper to taste.
  • If any of the dressing remains – reserve in the fridge for later use!
  • Serve the pasta with the leafy green salad.