Pasta and lemon are an interesting combination, don’t you think? But especially on hot days it is just right and offers the perfect meal. Because most of the time you’re not that hungry on hot days and would rather eat something “light”. And this pasta is fruity, creamy, lemony and not at all heavy on the stomach. And you always have most of the ingredients in the house.
For four servings of Linguine al Limone you will need:
2 organic lemons
2 garlic cloves
1 bunch basil
50 g Parmigiano Reggiano
600 g Linguine – any other pasta will do, of course
4 tbsp butter
4 tbsp olive oil
2 tsp sugar
And now it’s time to prepare the delicious summer pasta:
First of all, we need to prepare a few ingredients, then the cooking will be easier. We start with the lemons, which we wash hot and grate the peel. It is really important that you use organic lemons. For the decoration, cut off four thin lemon slices and squeeze the juice from the remaining halves. Peel and finely chop the garlic and cut the basil into fine strips. Put a few leaves aside for decoration. Finely grate the Parmigiano Reggiano.
Now put a large pot of salted water on to boil for the linguine.
Dissolve the vegetable stock in 500 ml of warm water according to the instructions on the packet.
Heat the oil in a small saucepan, add the chopped garlic and sauté at a low temperature. Deglaze with the vegetable stock and add the lemon juice. Now reduce to half the liquid at medium temperature for about 12 minutes.
In the meantime, cook the linguine “al dente”.
Whisk the grated Parmigiano with the eggs in a small bowl.
Now take the boiled lemon stock off the heat and stir in the lemon zest, sugar and butter.
Drain the linguine and put it back into the pot. Now quickly mix in the Parmigiano and egg mixture, the lemon stock and the chopped basil and mix everything together well. Season with salt and pepper to taste.
Now you can serve your Linguine al Limone on plates and decorate with the lemon slices and basil.
We wish you “an Guatn”!