A new twist on pasta: Limone 

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A new twist on pasta: Limone

By Laura Santini

Published: | Updated:

This is a popular choice on the terrace at Santini during the summer months. 

SERVES 2

120g unsalted butter

finely grated zest of 1 lemon

freshly squeezed juice of 1½ lemons

200g dried pasta or 160g fresh pasta

a small handful (about 5g) basil leaves, torn

crumbled goat’s cheese

salt and freshly ground black pepper

  • Put a large pan of salted water on to boil. Meanwhile, to make the sauce, heat the butter, lemon zest and juice in a heavy-bottomed pan. When the butter begins to froth, remove the pan from the heat. Do not allow it to burn.
  • When the salted water is at a rolling boil, add the pasta and cook according to the packet instructions. Drain the pasta, but keep a cup of the cooking water.
  • Tip the hot drained pasta into the lemony butter, add the torn basil leaves and a splash of cooking water. Toss with gusto over a high heat until the pasta looks creamy and well coated.
  • Season to taste, top with crumbled goat’s cheese and serve immediately with extra freshly ground black pepper.

TIP Some toasted pine nuts will add a nice crunch to the pasta.