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
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.

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