Pennette with lemon zest

Linguine with lemon zest

My favorite pasta, part of the special ‘Lunch at Ravida’ Menu at Trattoria Mangia Pesce in Tokyo.

Serves 4

  • 1 cup RAVIDA Lemon Extra virgin olive oil or RAVIDA Extra Virgin Olive OIl
  • 1 organic lemon
  • 2 tbs parsley, chopped
  • Black pepper, freshly ground
  • 500 gms pasta of your choice
  •  ¾ cup freshly grated parmesan cheese
Peel the lemons avoiding the white bitter part. Slice into thin strips and mix in a large serving bowl with the olive oil and a dash of black pepper.  Cover with cling film and marinate at least half an hour.
Meanwhile, bring a large stockpot of salted water to the boil. Cook the pasta.
Now add the parmesan and chopped parsley into the lemon and oil mixture.
Drain the pasta, reserving a bit of pasta water and mix pasta with oil and lemon. Add a spoonful of pasta water to bring to a thin creamy consistency.
Serve immediately with more parmesan on the side.
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