If there is one ingredient that I could not live without, it would be fresh lemons. Not a day goes by that I don’t use them one way or another in my food or beverages. I find it quite funny when I look back in my archives and find that most of my recipes have lemon squeezed (excuse the pun) into them somehow. Other “must-haves” has to be olive oil, pasta, parmesan cheese and fresh herbs. I would say these 5 ingredients are the foundation, if not the piece de resistance to 90% of my dishes.
Since it’s the month of loooooove, I think it is only fitting to showcase a simple dish that I make often. Not only does it involve the 2nd love of my life, lemon, but also my other four “staples” - nothing more or less. This bowl of pasta epitomizes this blog and my love for simple, uncomplicated flavours.
Now for a bit cheese…To the no.1 love of my life, J, thanks for supporting me and my love for food, thanks for never moaning that I smell like a take away shop after a shoot or teaching a class- when I know I do, thanks for all those much needed cups of tea and for putting up with my tantrums in the kitchen. Most of all, thank you for being my partner in eating, best friend and the most awesome husband ever.
Delicious hot, cold or room temperature. It truly just hits the spot. We enjoy this as a meal on it’s own as well as a side dish with some grilled fish or chicken, gorgeous.
250 g spaghetti boiled until aldente
3 T Extra virgin or parmesan infused olive oil
Juice and zest of 1 lemon
A handful of wild rocket (or basil)
1/2 cup finely grated parmesan or pecorino cheese
Salt and pepper to taste
Toss the cooked pasta with the above ingredients and season to taste. Serve with extra parmesan.