Lemon-pepper cappellini
- Preparation Time15 mins
- Cooking Time5 mins
- Serves4
- DifficultyEasy
2 tbsp extra-virgin olive oil
3 tbsp butter
4 cloves garlic, finely chopped
1 tsp coarse black pepper
2 lemons, zested and juiced
Salt
225g capellini
Handful shredded or torn basil leaves
Grated cheese, to pass at table
1) Place water on to boil for pasta.
2) In a large skillet combine olive oil and butter over medium heat. Add garlic, pepper and the lemon zest.
3) Salt water when it boils then cook cappellini to al dente, 2 to 3 minutes. Add a ladle of cooking water to lemon pepper butter and stir in the lemon juice. Drain pasta and toss with lemon-pepper butter and salt, to taste. Add the basil to the pasta and serve a small bundle alongside your entree or serve as a delicate first course.
