Spaghetti el limone
This dish is inspired by a recipe of the same name from a River Café cookbook and is one which exemplifies simplicity at its best. It contains a mere 4 ingredients (pasta not included) which come together perfectly to create a zesty and refreshing summer pasta dish. It is even better when it is made with fresh pasta so if you’ve never made it before then let this be your opportunity.
This recipe is for Arielle who first introduced me to the River Café all those years ago, sparking my passion for cooking early on.
100 ml olive oil
4 lemons, juiced (approx 2/3 cup)
1/2 cup basil leaves, roughly torn
500g fresh egg pasta
1. Combine all the ingredients and season.
2. Cook the pasta, drain and then toss through the lemon sauce.
3. Serve as is or flake with smoked salmon or trout.