Italian Cuisine
Ingredients:
- 400
g spaghetti or linguine
- Small bunch flat-leaved parsley, leaves picked
- 20 fresh mint leaves
- A handful of basil leaves
- 1 lemon, zest grated
- 1 small tub crème fraiche
- 200 ml Parmesan cheese (Parmigiano-Reggiano)
- Sea salt
- Freshly ground black pepper
Directions:
- Cook the pasta in a large amount of boiling water for the
time stated on the packet or until al dente.
- In the meantime wash, dry and chop the herbs finely and
put into a large bowl.
- Add the juice of half the lemon, the finely grated lemon
zest, crème fraiche, a handful of freshly grated parmesan and some black
pepper. Stir to combine.
- When the pasta is cooked, drain it reserving a couple of
tablespoons of the cooking water.
- Return the pasta to the pan, add the cooking water, and
give it a good stir to loosen the strands.
- Pour the pasta into the bowl containing the other
ingredients. Combine.
- Add some sea salt and extra lemon juice if necessary.
- Serve garnished with some basil leaves and provide
additional grated Parmesan at the table.