Ingredients
500 g dried linguine pasta
juice of 3 lemons, zest of 1
6 tablespoons extra virgin olive oil
125 g Parmesan cheese, grated
1 large bunch fresh basil, leaves picked and finely chopped
1 handful rocket leaves
freshly ground black pepper & Salt to taste
Method
1. Cook the linguine in a generous amount of boiling, salted water for about 10-12 minutes
2. Drain thoroughly and return to the saucepan.
3. Meanwhile, beat the lemon juice and zest with the olive oil, then stir in the Parmesan – it'll go thick and creamy.
4. Season and add more lemon juice if needed.
5. Add the lemon sauce to the linguine and shake the pan to coat each strand of pasta with the sauce (the Parmesan will melt when mixed with the pasta).
6. Finish by stirring in the chopped basil and the rocket.
Ingredients
1 (250g) package refrigerated fresh linguine
3/4 cup oil-packed sun-dried tomato halves, drained
2 tbsp slivered almonds
2 tbsp preshredded fresh Parmesan cheese
1/4 cup loosely packed basil leaves
1 tbsp bottled minced garlic
1/4 tsp black pepper
1/2 tsp salt
1/2 cup (50g) crumbled feta cheese
Method
1. Cook pasta according to the package directions, omitting salt and fat.
2. Drain through a sieve over a bowl, reserving 1 cup cooking liquid. Return pasta to pan.
3. While pasta cooks, place tomatoes, slivered almonds, Parmesan cheese, basil leaves, garlic, salt & black pepper in a food processor; process until finely chopped.
4. Combine tomato mixture and the reserved 1 cup cooking liquid, stirring with a whisk.
5. Add to pasta; toss well to coat. Sprinkle with feta.
