Categories: Pasta, September2013, Simple

Ingredients

• 200g taglierini (This is a slim, delicate tagliatelli type pasta that cooks very quickly. If you can’t find it, angel hair pasta would work well or linguine.)
• Juice of one lemon and 1/2 tspn of the rind grated finely
• 3 tblspn extra virgin olive oil
• 1 garlic clove
• 1/2 cup of finely grated parmesan cheese
• Pepper
• 2 tblspn finely chopped parsley

Directions

1. Whisk together the lemon juice and oil until emulsified. Bash the garlic clove with a rolling pin and pop it in the liquid to infuse.

2. Bring a large pot of salted water to the boil and cook the pasta. Drain reserving a little of the cooking water.

3. Immediately after draining, add the pasta back to the pot. Remove the garlic from the lemony oil (you just want a hit) and add the oil and cheese to the pan. Use two forks to lift and toss the pasta, working the cheese and lemony oil evenly through it.

4. Serve scattered with a grinding of pepper and a scattering of parsley.

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