Bright and Sunny Lemon Linguine

March 25, 2008 · 4 comments

Bright and sunny lemon linguine

This simple dish was inspired by Mario Batali’s Bavette Cacio & Pepe. The list of ingredients may make it sound like a boring side, but try a bite and you’ll want to turn it into a meal.

I go for a slightly healthier take on Batali’s dish replacing some butter for olive oil and adding some lemon zest for a little bit of sunshine.

This goes nicely with some Ratatouille.

8 oz linguine
1 Tbs olive oil
1/4 tsp kosher salt
1 tsp freshly ground black pepper
zest of 1 lemon
1/4 C freshly grated parmesan cheese
1/2 Tbs unsalted butter (optional)

Boil the linguine according to package directions and drain well.

Toss with the rest of the ingredients and serve immediately

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Dorkfish52
I made this tonight for dinner, I added asparagus to the dish. I just wanted to say it was so good! So much flavor! Thanks.
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Ben-jammin
Cacio e pepe is traditionally made with pecorino romano. While Parmesan is delicious I personally prefer the less robust flavor from the pecorino.