- 400g spaghetti or linguine
- ¼ cup flat-leaved parsley, leaves picked.
- 20 fresh mint leaves.
- 10 basil leaves.
- 3 tbsp lemon juice.
- 1 tbsp finely grated lemon zest.
- ¼ cup crème fraiche.
- ¾ cup finely grated Parmesan cheese.
- 1 tsp salt.
- ¼ tsp ground black pepper.
Directions:
1- Cook the pasta in a large amount of boiling water for the time stated on the packet or until al dente.
2- Wash, dry and chop the herbs finely and put into a large bowl with the lemon juice, lemon zest, crème fraiche, ½ cup of grated parmesan and black pepper. Stir to combine.
3- When the pasta is cooked, drain it reserving a couple of tablespoons of the cooking water.
4- Return the pasta to the pan, add the cooking water, give it a good stir to loosen the strands then pour into the bowl containing the other ingredients. Combine, adding the salt and extra lemon juice if necessary.
5- Serve garnished with some basil leaves and provide additional grated parmesan at the table.