| FETTUCCINI WITH LEMON, MINT, AND PARMESAN |
Adapted from Martha Stewart Living
To lend this dish a different aromatic boost, add torn fresh basil in
place of the mint.
1 pound dried fettuccini
Coarse salt
3 ounces Parmigiano-Reggiano cheese, grate (1 cup), plus more for
garnish
2 tbsp julienned lemon zest
1 tbsp plus 1 tsp fresh lemon juice
1/2 cup torn fresh mint leaves
1 tbsp extra-virgin olive oil
crushed red-pepper flakes, optional
1. Cook pasta in salted water according to package directions. Drain,
reserving 1 cup cooking liquid.
2. Transfer pasta to a large bowl and mix in reserved cooking liquid,
cheese, lemon zest and juice, mint, oil, and red-pepper flakes, if
desired. Divide among dishes, garnish with cheese, and serve
immediately.
To lend this dish a different aromatic boost, add torn fresh basil in
place of the mint.
1 pound dried fettuccini
Coarse salt
3 ounces Parmigiano-Reggiano cheese, grate (1 cup), plus more for
garnish
2 tbsp julienned lemon zest
1 tbsp plus 1 tsp fresh lemon juice
1/2 cup torn fresh mint leaves
1 tbsp extra-virgin olive oil
crushed red-pepper flakes, optional
1. Cook pasta in salted water according to package directions. Drain,
reserving 1 cup cooking liquid.
2. Transfer pasta to a large bowl and mix in reserved cooking liquid,
cheese, lemon zest and juice, mint, oil, and red-pepper flakes, if
desired. Divide among dishes, garnish with cheese, and serve
immediately.
