Lemon butter linguine

Silky, bright and deeply comforting—finished with parmesan, herbs and golden breadcrumbs.

20 mins Serves 2 Easy

The method

Let's cook

Bring a large pan of generously salted water to the boil. Add the linguine and cook until just shy of al dente.

Zest both lemons into a wide pan. Add the butter, olive oil and a ladleful of pasta water, then warm gently.

Transfer the pasta straight into the sauce. Add parmesan and toss vigorously, loosening with pasta water until glossy.

Squeeze in lemon juice to taste, season well, then finish with parsley, extra parmesan and black pepper.

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Made In

Microplane

Citizens of Soil

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