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Lemon, oil and Parmesan flavoured pasta gets tossed with parsley and olives.
A dish that's fresh, tasty and light just like the Summer's wind.
For a dedicated post...refer to:
http://www.foodessa.com/2016/06/lemon-olive-parmesan-parsley-pasta.html
Порций: 4 persons
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Ингредиенты
- . > (American/Metric measures) <
- . ~1lb. (500g) dry, short pasta (small springs 'rotini' preferred)
- . > MIX:
- . 1/2 cup (125ml) e.v. Olive oil
- . 1 cup (80g) Parmesan cheese, grated, packed
- . 1 medium lemon, finely zested
- . 1/4 cup (60ml) fresh lemon juice
- . 2 cups (40g) fresh parsley or basil, loosely packed, finely minced
- . 30 large, canned, black olives, pitted, sliced
- . 1/2 tsp. (2.5ml) sea salt (plus more for boiling water)
- . 1/4 tsp. (1.25ml) granulated garlic powder
- . garnish: extra Parmesan cheese
Инструкции
- . Prepare a large pot of generously salted boiling water.
- . Meanwhile, in a large bowl, whisk together ALL of the MIX ingredients. Set aside.
- . Cook the pasta 'al dente'. Then, reserve 1/4 cup (60ml) of the cooking liquid before draining the pasta.
- . Toss the pasta into the large bowl as well as blending in the reserved cooking liquid. Temporarily cover the bowl so that the flavours have time to seep into the pasta.
- . After, about 5 minutes, plate and garnish with a some more grated Parmesan cheese.
- . Variation Add a few crushed capers with a little roasted garlic.
