Fresh lemon parsley pasta.

I share my personally favorite pasta (and i say it as italian). Makes 1 serving. SAUCE. Grate the zest of 1 lemon, chop a bunch of parsley, press 1 or 2 garlic cloves, toss everything in a half cup of EVO oil. Add the juice of half of the lemon, a couple of teaspoons of anchovy paste, a crushed dried chili pepper and some dry mint. let rest for half an hour. Cook the spaghetti al dente (around 120grams). Put some breadcrumbs in a pan with some oil, and when they start browning, throw the spaghetti in the pan for a couple of minutes and stir them. After add the sauce and garnish with some sesame seeds and grated parmesan. The breadcrumbs makes the sauce sticks well to the spaghetti. Bon app the teeth.

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