Spaghetti with Lemon and Parmigiano
Here’s a tasty sauce to toss into summer spaghetti. The sauce is cold but the heat of the pasta warms it up. It is perfect for a summer lunch dish and easy to make for large groups. The recipe is from Morgenster, producer of extra virgin olive oil.
INGREDIENTS (Serves 4, easily modified)
• Juice of 4 lemons
• 150 g of Valserena Parmigiano Reggiano
• 150 ml Morgenster extra virgin olive oil
• Lemon zest
• To garnish: extra olive oil, Parmigiano shavings, chopped herbs and freshly crushed black pepper.
Combine lemon juice, cheese and olive oil and blend until smooth. Add a little water to bring the mixture together if it appears split. Add the lemon zest. Cook pasta and strain. Add the sauce and toss until well mixed. Garnish with a drizzle of olive oil, Parmigiano shavings, chopped herbs and freshly crushed black pepper.