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Spaghetti Al Limone

Bright, lemony linguine with fresh mint and Pecorino Romano — simple Italian comfort food.

Ingredients

• 200g linguine pasta
• 1 handful fresh mint leaves (basil works as an alternate)
• 1 lemon
• Olive oil
• 1 small bowl Pecorino Romano, grated
• 1 T salt
• 1 t pepper

Instructions

1. Bring a large pot of water to a boil. Cook the pasta 2 minutes less than the package recommends.
2. While the pasta cooks, zest one lemon onto a plate. Add a second lemon's zest for a richer lemon flavor.
3. Cut both lemons in half and squeeze the juice into a bowl. Do not discard the lemon halves.
4. Heat 4 T olive oil in a large sauté pan over medium-high heat.
5. Add the lemon zest, half the lemon juice, and a handful of mint or basil leaves into the oil.
6. Place the juiced lemon halves flat-side down in the pan.
7. Strain the pasta and transfer it directly into the pan.
8. Add 1/2 cup of pasta water and turn the heat to high. Save a extra 1/4 cup just in case.
9. Stir constantly for the first minute while the pasta water evaporates.
10. Remove the lemon halves and cook for another minute.
11. Add the remaining lemon zest. Add a splash more water if it looks dry.
12. Tear more mint leaves and add to the pan.
13. Remove from heat and add the Pecorino Romano. Toss to coat.
14. Best part — Enjoy!

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