pasta

lemon linguine

servings
6

method

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 can’t 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 – it’ll 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.

ingredients

• 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

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1. by Jo Hines on Mon 30 Jan 2012 @ 20:05

OMG this was amazing! Definately advisable to hold back on the lemon untill you've tasted it. We had it with prawns, so refreshing but exactly what the doctor ordered for a quick Saturday night tea with some pink Prosecco! Marry me Jamie!! <3

2. by Dan on Wed 11 Jan 2012 @ 08:08

Think I overdid it on the lemons (3 is maybe too many??) my girlfriend looked like a pug after a few bites :)

3. by cathcreus on Mon 02 Jan 2012 @ 06:13

Brilllinat recipe, thanks for sharing! I've the chance to taste those pasta in Bath jamie's italian... THE BEST PATA OF MY LIFE !!!

4. by Teresa on Sat 03 Dec 2011 @ 01:25

Loved it, mow I need your Sicilian Pesto Rigatoni recipe, please and thanks.

5. by Dan on Thu 04 Aug 2011 @ 07:37

Add; proscuitto and some white anchovie fillets.... even better!!!

6. by Janine on Wed 27 Jul 2011 @ 09:07

My whole family love this recipe including 5 & 2y.o. kids. Quick and easy too!

7. by Liz on Fri 22 Apr 2011 @ 11:00

I really, really enjoyed this, I used Spaghetti instead of Linguine and only 4 tablespoons of Olive Oil and a 250gms of Parmesan. It was light but filling, refreshing and delicious.<br /> <br /> Liz

8. by Arthur on Thu 25 Feb 2010 @ 10:44

This recipe is absolutely scrumptious! I add prawns to recipe, it makes the pasta even more delicious. Can I buy Sicilian lemons online? I can get the island's oranges locally, but not lemons. Can anyone help?

9. by foodieviolinist on Wed 17 Feb 2010 @ 18:31

YUM. I'm going to try that for lunch tomorrow. its great because the ingredients are readily available in a decently stocked fridge/fruit bowl. I saw a jamie at home episode once where he made herb infused olive oil (just really hot olive oil in a pan and add herbs till crunchy). I'd do that with basil, set it aside and use that oil, and then mix in the basil before serving!

10. by GMT on Tue 06 Oct 2009 @ 11:26

I really like this recipe, although I didn't end up using as much lemon juice as stated.

Unfortunately, the fussy 'missus' wasn't so keen on it for some reason, so I'll have to keep it for when she goes away for work.

Good one!

11. by Guest on Tue 14 Jul 2009 @ 12:38

Always have this round my girls' houses & everytime ate second portions!
Such a fresh dish for summer with combined tastes!

12. by carol on Sun 12 Jul 2009 @ 19:39

What a divine pasta.!!!! Works well as a side dish.
I added a hint of chili to heat things up. Try it, your men will love it!
Thanks!

13. by EKW on Thu 21 May 2009 @ 00:45

Excellent - served it with the chicken breast with posh ham and it turned out amazing. I did add two cloves of garlic - next time I would probably keep it to one clove. Easy and wonderful!

14. by Laura on Thu 12 Mar 2009 @ 21:56

I love these ingredients together and have tried a few other pasta recipes using the same ingredients, but in different proportions. This is by far the nicest recipe. I have made it a few times and I now add a small amount of crushed garlic to the mixture (about a half of a small clove for two people) and it's fantastic.

15. by JuJuBee on Fri 27 Feb 2009 @ 07:53

What can I substitute rockets with?? Never seen any in Penang, Malaysia.... I suppose even if I could find any, they'll be very expensive.

16. by Daniel on Mon 09 Feb 2009 @ 07:15

The perfect summer lunch dish, quick simple and delicious. Love it!!!

17. by RG on Thu 08 Jan 2009 @ 15:36

I made this last night - and I have only one word for this - AMAZING. The kids loved it. I also added some finely chopped red chillies. Thanks Jamie for all the wonderful recipes- that are so easy and so flavouful.

18. by Jake on Sun 23 Nov 2008 @ 01:00

This is a killer recipe! I made this for my girlfriend and she smiled at first taste. I loved the mixture of the olive oil, lemon, herbs and the parmesan. Great recipe!

19. by Denise on Mon 08 Sep 2008 @ 00:54

Jamie,
This is great and I used Meyer Lemons I got at Chelsea Market and it was Divine.I love your Cooking from the Garden and have a question about pickled eggplant you did on a show. Where can I get the recipe? Please do more shows from the garden its the best cooking show on TV Food Network. I'm in love with your Barn.
Denise

20. by Sana on Mon 21 Jul 2008 @ 19:51

Jamie, I just adore you & there is nothing that you do that doesn't impress me..thank you so much for teaching me a lot of great stuff.

21. by melissa poulter on Mon 07 Jul 2008 @ 12:09

wow this looks great!!! i will do this for my catering project

22. by Gill on Wed 02 Jul 2008 @ 20:21

fantastic sauce, i love making pasta from scratch and this sauce makes it worth while. well done jamie your a star ..its on my list for girls night dinners

23. by Jill on Tue 24 Jun 2008 @ 04:46

Great recipe! I too ended up adding a bit of sugar since the lemons I used weren't quite as sweet. Very easy to make (new chef here) and I would definitely to it again. I might even add chicken or asparagus or some other goody to mix it up. Perfect dinner for a hot California evening...

24. by Susanna on Sat 21 Jun 2008 @ 13:55

i actually didnt like this recipe as it had a weird flavor

25. by Kate on Sun 01 Jun 2008 @ 05:22

I found this recipe a tad too lemony - I used organic lemons that are grown by my neighbour; having used three, I think in future I will only use two and the cheese didn't melt as much as I thought it would - pasta not hot enough maybe. But thank you Jamie, I will definitely do it again as my four year old son gobbled the whole lot up no problem!! (from Australia)

26. by Mark on Mon 26 May 2008 @ 19:46

Rocket is also called Arugula, at least here in the states :)

Its called Rocket because of the Latin derivative, eruca.

27. by Nicolas on Sat 24 May 2008 @ 09:33

mate, this recipe is brilliant, especially to those who love pasta!! the combination of these ingredients make the dish light and so refreshing and it's dead simple!!! Thank you Jamie...

28. by Petra on Sat 17 May 2008 @ 11:46

I think you might need to clarify that rocket = rucola.

:-D

29. by Charis on Wed 07 May 2008 @ 14:11

Is it okay if I do not use Sicilian lemons? Do you think they can be found in Singapore? :)

30. by sue kasim on Fri 28 Mar 2008 @ 08:18

hi jamie..i've tried the recipe...its really tasty ..my husband n kids luv it..been watching u from all ur shows n now ur site.. u've really helped me a lot in preparing miracle dishes for my family..

31. by Dave on Sun 02 Mar 2008 @ 15:57

Okay, now I know how this is going to sound, but I have to admit to being surprised at how lemony this dish tasted. I know, it's not exactly rocket science considering that, after pasta, the main ingredient is lemon juice, but I'm just saying that it took my hungover brain by surprise. So be warned fellow idiots, this is definitely LEMON pasta. It's also an idea to leave it standing for a while before munching, as I think the flavors evened out a lot more as the dish cooled, plus I used organic wholewheat spaghetti, which certainly added flavour. It made a nice change from my usual tomato-based sauces, but certainly hasn't knocked them off my best hangover pasta list.

32. by noah on Sun 02 Mar 2008 @ 01:05

this really inspires me.....especially from my favorite chef.....do more recepies like this one jamie!!!

33. by Ben on Thu 08 Nov 2007 @ 11:45

One of the best one's i have made so far from ur book

34. by Danni xx on Mon 05 Nov 2007 @ 17:30

great recipe.
danni xx

35. by Giorgio on Tue 30 Oct 2007 @ 14:16

I suggest to add just a bit of sugar in the sauce. It makes it smoother...

36. by Juliana on Mon 29 Oct 2007 @ 19:45

This is by far my favorite pasta recepy. It is so simple to cook, simple flavours, I love it! thanks Jamie.

37. by Saff on Wed 24 Oct 2007 @ 07:23

Josie, rocket is a type of lettuce. Tastes peppery

38. by Josie on Sun 14 Oct 2007 @ 02:16

what is "rocket"

39. by mini me on Sat 13 Oct 2007 @ 03:07

simple....................simple..................simple...............simple

40. by Irena on Fri 12 Oct 2007 @ 18:40

Leaf of rucola is just for the decoration, I think. I'm looking forward to try this dish, "water is coming on my mouth" :) Kiss Jamie, you're my idol, my inspiration. 34, Irena

41. by Tracey on Sat 29 Sep 2007 @ 07:56

This is fantastic reeipe for a light summer lunch or dinner and I have made it 5 times and passed it on to friends - for a little extra zing add Prosiutto or some thinly sliced steamed asparagus
Just Wonderful- thank you

42. by Adam McCulloch on Fri 17 Aug 2007 @ 16:11

I love this dish! Quick & Easy; more like this please Jamie!

43. by Antonio on Thu 05 Jul 2007 @ 17:57

Genius ... i do recognize a leaf of rucola in the pic?

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