Lemon Butter Linguine

Ingredients

• linguine (dry) — 200g
• unsalted butter — 40g
• lemon (juice and zest) — 1 whole
• parmesan cheese, finely grated — 30g
• fresh parsley, chopped — 10g
• garlic, minced — 2 cloves
• extra virgin olive oil — 1 tbsp

Method

1. 1

   Bring a large saucepan of salted water to the boil and cook the linguine according to packet instructions until al dente.

2. 2

   While the pasta cooks, heat the olive oil and butter in a large frying pan over medium heat.

3. 3

   Add the minced garlic to the pan and sauté for 1 minute until fragrant but not browned.

4. 4

   Reserve about 60ml of the starchy pasta cooking water, then drain the linguine.

5. 5

   Add the drained pasta directly into the frying pan with the garlic butter.

6. 6

   Pour in the lemon juice, lemon zest, and the reserved pasta water. Toss vigorously with tongs.

7. 7

   Remove from the heat and stir in the grated parmesan cheese until a glossy sauce forms, coating the pasta.

8. 8

   Garnish with fresh parsley and serve immediately.