Linguine with Lemon Zest / Linguine con scorza di limone

Servings: 4
Print

RAVIDA is a family-run business producing world class quality olive oil from their base in Menfi, Sicily, Italy. “Some years ago, I came across these fantastic Sicilian lemons – their skin is really fragrant in cooking and they are very juicy, too – if you can’t find any, use normal lemons instead.” Jamie Oliver

Credit: Adapted from recipes by Ravida in Sicily on their website: http://www.ravidaoil.com/ And Jamie Oliver from his website at: https://www.jamieoliver.com/recipes/pasta-recipes/lemon-linguine/

Ingredients

2 organic Sicilian unwaxed lemons
6 tbsp extra virgin olive oil
Sea salt and black pepper, freshly ground
60 g vegetarian hard cheese e.g. Cheddar or pecorino, finely grated
400 g dried linguine pasta
A big handful of flat-leaf parsley chopped

Method

Finely grate the zest from 1 lemon into a large serving bowl, then squeeze in the juice from the other lemon.
Drizzle in 6 tablespoons of extra virgin olive oil, a pinch of black pepper and salt and the finely grated vegetarian cheese, then beat and mix together thoroughly – it’ll go thick and creamy.
Cover with cling film and marinate for at least half an hour.
Bring 3½ litres of water in a large deep pan to a fast boil over a medium heat, uncovered. Add salt, stir, bring back to the boil then add the linguine and cook according to the packet instructions, stirring occasionally. Drain in a colander and return to the pan.
LinguineAndLemonNow add the lemony sauce to the linguine and shake the pan to coat each strand of pasta (the vegetarian cheese will melt when mixed with the pasta).
Add the chopped parsley into the pasta and lemon oil mixture and stir thoroughly.

Sorrento11-06-2017 (34)

Margret, Heather and Ali have reviewed their cooking:

“The cheese, in this dish Welsh Mature Cheddar, combined well with the lemon and parsley. Could be utilised as an appetising starter. Heather, Margret and Ali”