There are 3 things that I always have in my house.....Spaghetti, Parmesan and Lemons. For some reason lemons are my thing that I always seem to buy when I don't need them then end up with an entire bowlful, so this dish is the perfect way to use them up. It's also an ideal meal for warmer days when you still want something satisfying to eat but with all the light and fresh flavours of the season. Even better it takes no time to make so it really is the perfect mid-week meal to enjoy whilst sitting outside basking in the sun as it cools in the evening. This is real happy, sunshine food!
2 juicy lemons
1 small clove of garlic, crushed
4 tbsp extra virgin olive oil
6 tbsp Parmesan cheese, plus extra for serving
Small handful of fresh basil, chopped
Maldon sea salt & pepper to serve
Cook the spaghetti in a large pan of boiling, salted water according to the packet instructions until it is al dente or to your liking.
While the spaghetti is cooking make the sauce.
Zest 1 lemon and place the zest in a large bowl. Squeeze the juice of the lemons into the serving bowl, then add a good pinch of Maldon sea salt and stir to dissolve. Using a fork or small whisk, mix in the olive oil, though don’t over whisk as it will emulsify and become very thick – you want this to stay light and thin. Grate 4 tbsp of parmesan into the sauce and again stir.
When the spaghetti is cooked, drain and add directly to your serving bowl with approximately 1-2 tbsp of the cooking water. Toss well then sprinkle with the basil and some more parmesan. Serve immediately.
*Want something more substantial? Try adding some left-over shredded chicken or some cooked, peeled prawns.