From the kitchen notebook · No. 03
Lemon pasta
Lemon zest, butter and cheese come together in a simple sauce for a weeknight supper.
Method
Wash the lemon and finely grate just the yellow zest, avoiding the white pith. Finely grate the cheese.
Cook the pasta in salted water according to the packet instructions. Reserve a mug of cooking water before draining.
Melt the butter in a deep frying pan over low heat. Add the zest and 3–4 tablespoons of pasta water.
Add the pasta to the pan and toss. Remove from the heat, then gradually add the cheese, stirring vigorously. Add small splashes of cooking water until you have a smooth sauce.
Add 1–2 teaspoons of lemon juice, taste and add more if needed. Season with black pepper and serve immediately.
Kitchen note
Add the cheese off the heat to help prevent it from clumping.