Incredibly Fragrant Lemon Linguine
I tried this recipe for the first time this weekend and it totally exceeded my expectations. Everyone should absolutely try to make this sauce. It’s incredibly easy and delicious!
Adapted from Cook with Jamie
Ingredients (for 4 servings)
4 oz. pine nuts
1 lemons (juice and zest)
a large bunch of fresh flat-leaf parsley
1/2 extra virgin olive oil
1/2 Parmesan cheese grated
Salt
Black pepper, ground, fresh from the mill
1 lb./1 box linguine (or tagliatelle or spaghetti)
1. First, make the sauce while boiling the water for pasta. It’s almost like a pesto sauce without the garlic and parsley instead of basil!
Use a peeler to zest the lemon (make sure you only take out just the yellow part).
Put lemon zest, lemon juice, parmesan, parsley leaves and half of the pine nuts into the food processor and chop until smooth. Add salt and pepper to taste.
2. Cook pasta according to the instructions on the box. When cooked, drain it and save about 1/4 cup of hot water. Toss the pasta with sauce and the rest of the pine nuts, add a little hot water if the sauce is too thick. It’s not supposed to be claggy or think, but silky and fragrant. Add a few grindings of black pepper to taste and serve immediately with extra Parmesan shaved on top and a few fresh parsley leaves.
5 Comments on “Incredibly Fragrant Lemon Linguine”
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I should definitely try this! sounds very unusual but I trust you on this!
it’s very good! not unusual at all! If you are afraid that it will taste bitter or sour b/c of the lemon zest and juice, don’t worry it will be very tasty. Actually, it’s my favorite recipe from that book so far and Jamie’s recipes are always very good.
I actually add lemon zest to many dishes, like risotto for example. it adds so much flavor and fragrance. It’s really not that unusual! I hope you try it some day
I actually did it a few days ago – really nice! Very fragrant and delicious and I loved the creamy texture.
I used a regular lemon but now would be curious to try it with a Meyer lemon – you know, the sweeter kind?
I haven’t tried it with Meyer lemon, but I bet it would be very good too!