Pasta al Limone
A popular choice on the terrace at my restaurant Santini during the summer months.
finely grated zest of 1 lemon
freshly squeezed juice of 1½ lemons
200g dried pasta or 160g fresh pasta
a handful of basil leaves, roughly torn
salt and freshly ground black pepper
crumbled goat’s cheese, to serve
Put a large pan of salted water on to boil for the pasta.
Meanwhile, to make the sauce, heat the butter, lemon zest and lemon juice in a heavy-bottomed pan. When the butter begins to froth, remove the pan from the heat. Do not allow it to burn.
When the salted water is at a rolling boil, add the pasta and cook according to the packet instructions.
Drain the pasta, but keep a cup of the cooking water. Tip the hot drained pasta into the lemony butter, add the torn basil leaves and a splash of the retained cooking water (about 60ml). Toss with gusto over a high heat until the pasta looks creamy and well coated.
Season to taste, top with crumbled goat’s cheese and serve immediately with extra freshly ground black pepper.
Tasty topper Toasted pine nuts
Extracted from Laura Santtini’s Pasta Secrets by Laura Santtini (Ryland Peters & Small, approx €20). Photography by Christopher Scholey © Ryland Peters & Small.