Spaghetti al limone

By Vincenzo Prosperi · vincenzosplate.com

20 min

Silky pasta tossed with lemon zest, juice, and mint in a starchy emulsion, finished with Pecorino Romano.

prepBring a large pot of water to boil
200 g linguine pasta	Salt water, cook pasta 2 min under	Drain pasta, add to pan with lemon base	Pour in pasta water, stir on high 1 min	Remove lemon halves, cook 1.5 min more	Add second lemon zest & mint, stir 1 min	Add remaining lemon juice, stir until dry	Remove from heat, toss with Pecorino & pepper
1 tbsp salt
1 lemon, zested (first zesting)	Heat EVOO, add lemon zest & juice, mint & lemon halves
1 lemon, juiced (first half of juice)
60 ml extra virgin olive oil
1 handful mint leaves (first handful)
2 lemon halves (juiced)
1 mug / 240 ml pasta water
1 lemon, zested (second zesting, remaining lemon)
1 handful mint leaves (second handful)
remaining lemon juice (second half)
1 small bowl / 50 g Pecorino Romano
1 tsp pepper

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