Lemon and Basil Linguine is a very simple and tasty first course, perfect when you’re in a hurry or have few ingredients at home. Make sure to use untreated lemon as the peel will be used, you can replace basil with mint, and you can also add tuna. I used thin egg linguine, but you can obviously use thicker ones. Now let’s see how to make lemon and basil linguine and if you try them let me know. Barbara
I also recommend trying:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 11.3 oz pasta
- 1 lemon
- 1 tbsp butter (or 1 tablespoon of oil)
- leaves basil
- to taste salt
- to taste grated cheese
How to Prepare Lemon and Basil Linguine
Let’s start preparing the Lemon and Basil Linguine, pour water into a pot, put it on the stove and when it starts boiling add salt and the linguine, cook them for the time indicated on the package, and make sure they’re al dente.
Wash the lemon and peel it using a vegetable peeler, then pour the peel into a pan, add butter or oil and basil leaves, and let it flavor for a few minutes.
Then remove the lemon peel and basil leaves, add the linguine and a few tablespoons of pasta cooking water, toss with grated cheese and grated lemon peel. If necessary, add more pasta cooking water. Serve the Lemon and Basil Linguine hot
How to Store Lemon and Basil Linguine
You can store Lemon and Basil Linguine in the refrigerator for 2 days
