Linguine with Lemon Zest, the perfect pasta for the weekend. Add a glass of wine, a small salad, and if you’re lucky, dine al fresco. Ravida Extra Virgin Olive Oil, Ravida Sea Salt, and the Seasons of Sicily cookbook are all available at Olio2go.
Serves 4
1 lemon, organic
¾ C Ravida extra virgin olive oil
12 oz. linguine
¼ C parmesan cheese, freshly grated
Freshly ground black pepper
Parsley, finely chopped
Zest a lemon with a zester or vegetable peeler, avoiding the bitter white pith, and cut into fine shreds. Remove a spoonful for final topping.
Marinate the lemon zest in half of the olive oil, in a medium-sized serving bowl covered with plastic wrap for up to an hour, if you have time.
Bring a large stockpot of salted water to boil. Cook the pasta until al dente according to package directions.
In the meantime, add the remaining oil and whisk with the cheese, a bit of pepper, some of the parsley and three spoonfuls of cooking water.
Drain the pasta, pour into the serving bowl and mix thoroughly with the oil and lemon zest until well combined. If needed add a spoonful of pasta water to dilute the sauce to a creamy consistence. Sprinkle with remaining parsley and lemon zest and service immediately with more parmesan on the side. (Seasons of Sicily, page 161)
