Today, Mr VdeT is scheduled to run his second 21km race this season, and although a half marathon does not necessitate a “carbo load” leading up to it, we need any excuse for a pasta dinner, me included, even though the most strenuous thing I will do today is walk to Starbucks for a latte between seeing him off at the start and waiting for the runners to come in.
This seemed like as good a time as any to try out a new pasta from a recent addition to my cook book library: Giada De Laurentiis’ “Everyday Italian”. Having been fans of her tv show for some time now, we have tried a few of her recipes, just by memorising them from tv; so it was nice to have the book to follow along to. Of course, I am mostly incapable of sticking to recipes (desserts and baked goods being the only exception), so here’s my adaptation of her Lemon Spaghetti.
Serves 2 adequately before a long run! Quantities can be doubled.
200 grams linguine or spaghetti (I used fresh, dried would work just as well)
1/3 cup extra virgin olive oil
1/4 cup of freshly squeezed lemon juice (I used the juice of two small organic lemons)
2/3 cup of freshly grated parmesan cheese (I used Grano Padano)
1/4 tsp each of salt and pepper
1/2 tbs of grated lemon zest
1/3 cup of chopped fresh basil
In a large bowl, whisk the olive oil, lemon juice, parmesan, salt and pepper together, and let stand (can be made ahead and refrigerated for up to 8 hours, bring to room temparature before using). In the mean time, boil water for pasta. Add pasta to salted boiling water. Drain pasta, reserving a cup of the water in case you would like to add it to your sauce. Put drained pasta into bowl with olive oil and cheese mixture and toss together with lemon zest and basil. Add a couple of tablespoons of pasta water if you would like a more “saucy” consistency (I didn’t use any, prefering a drier coating on the pasta). Split between two pasta bowls and serve immediately.
This would pair nicely with a Portugese Vinho Verde or a Spanish Cava.