PASTA AL LIMONE
Light lemon pasta with olive oil, mint, basil, pecorino, and lemon zest.
"If you love lemons you are going to love this dish!" - Alexia
Ingredients
- 1 lb. Fusilli Lunghi Pasta (or Spaghetti)
- 8 tbsp Extra Virgin Olive Oil (6 for sauce, 2 for drizzling to finish)
- 2 Lemons (zest both and reserve juice)
- 1 oz Fresh Mint (half to infuse oil, half chiffonade for garnish)
- 1 bunch Fresh Basil
- Sea Salt (to taste)
- Cracked Black Pepper (to taste)
- 2 cups Grated Pecorino Romano Cheese
Instructions
Prep the Ingredients
Finely grate the Pecorino Romano cheese and set aside. Zest both lemons and reserve the zest and juice separately for later use.
Cook the Pasta
Bring a large pot of salted water to a rapid boil. Add the pasta and cook until al dente. While the pasta cooks, prepare both parts of the sauce.
Sauce Part 1 – Lemon Olive Oil Base
In a large bowl or pan, add 6 tablespoons of olive oil. Add half of the fresh mint to infuse the oil, then remove the mint before adding the cooked pasta. Stir in the juice from half a lemon. Do not heat this sauce — it should remain at room temperature.
Sauce Part 2 – Creamy Pecorino Mix
In a medium bowl, add 1 1/2 cups of grated Pecorino Romano cheese. Add the juice from half a lemon, some lemon zest, and cracked black pepper. Pour in 1/2 cup of pasta water and whisk until creamy and smooth. Set aside.
Combine Everything
When the pasta is al dente, transfer it directly into the lemon olive oil base (Sauce 1). Toss to coat evenly. Then add the creamy Pecorino mixture (Sauce 2) and stir well.
Finish the Dish
Add another 1/2 cup of pasta water if needed for creaminess. Finish with more Pecorino Romano, lemon zest, and chiffonade mint. Top with fresh basil and drizzle with the remaining olive oil.
Serve and Enjoy
Plate the pasta and serve immediately. Light, fragrant, and bursting with citrus flavor — it’s sunshine in a bowl!