© David Loftus
When I was on honeymoon, some years ago now, I came across these fantastic Sicilian lemons. Their skin is really fragrant in cooking and they are very juicy too. You can use them roasted with fish, sliced very thinly in salads, and halved and put inside chicken. When roasted they go all jammy. This pasta recipe is great to use them in too, so try and find some if you cant find any, use normal lemons instead.
Cook the linguine in a generous amount of boiling, salted water for about 12 minutes, then drain thoroughly and return to the saucepan. Meanwhile, beat the lemon juice and zest with the olive oil, then stir in the Parmesan itll go thick and creamy. Season and add more lemon juice if needed. 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). Finish by stirring in the chopped basil and the rocket.
500g dried linguine pasta
juice of 3 Sicilian lemons and zest of 1
6 tablespoons extra virgin olive oil
125g Parmesan cheese, grated
sea salt and freshly ground black pepper
a large bunch of fresh basil, leaves picked and finely chopped
a handful of rocket