Inspiration for your outdoor space from Irish homes
Inspiration for your outdoor space from Irish homes

Megan Burns

This Rathfarnham house has been turned into a bright, contemporary space
This Rathfarnham house has been turned into a bright, contemporary space

Megan Burns

Party Planning: The female-led businesses at the top of the events game
Party Planning: The female-led businesses at the top of the events game

Ciara Elliot

A sheltered patio area with incredible views is the crown jewel of this Waterford home
A sheltered patio area with incredible views is the crown jewel of this Waterford home

Sarah Finnan

Swapping my TV for a projector was the best decision: here’s what to know if you’re considering one
Swapping my TV for a projector was the best decision: here’s what to know if...

Megan Burns

The award-winning Irish cocktail bar shaking things up on an international level
The award-winning Irish cocktail bar shaking things up on an international level

James Gabriel Martin

Sofie Rooney of Chimac shares her life in food
Sofie Rooney of Chimac shares her life in food

Sarah Gill

This Limerick home has been updated to suit busy family life
This Limerick home has been updated to suit busy family life

Megan Burns

This Art Deco Donnybrook house has been adapted for multi-generational living
This Art Deco Donnybrook house has been adapted for multi-generational living

Megan Burns

‘Father’s Day, to me, is a lot like being single on Valentine’s Day’
‘Father’s Day, to me, is a lot like being single on Valentine’s Day’

Sarah Gill

Image / Living / Food & Drink

Supper Club: Pasta al limone


By Meg Walker
06th Mar 2024

Christopher Scholey / Ryland Peters & Small

Supper Club: Pasta al limone

This tasty pasta is so simple and delicious, it's sure to become a weekly staple.

A popular choice on the terrace at my restaurant Santini, this lemon basil pasta dish only requires a handful of ingredients and is sure to be one you’ll make again and again.

Pasta al limone
Serves 2

Ingredients

  • 120g butter
  • finely grated zest of 1 lemon
  • freshly squeezed juice of 1 1/2 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

Method

  1. Put a large pan of salted water on to boil for the pasta.
  2. 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.
  3. When the salted water is at a rolling boil, add the pasta and cook according to the packet instructions.
  4. 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.
  5. Season to taste, top with crumbled goat’s cheese and serve immediately with extra freshly ground black pepper.

Tip: Try it topped with toasted pine nuts for something a little extra

Extracted from Laura Santtini’s Pasta Secrets by Laura Santtini (Ryland Peters & Small).