Lemon Pasta with Parmesan and Herbs Thursday, December 1, 2011
1 lb. -- Dried Linguine or Fettuccine
3/4 cup -- Extra Virgin Olive Oil
1 cup -- Freshly Grated Parmesan Cheese
2 each -- Lemons
2 TBL -- Fresh Thyme, minced
2 TBL -- Fresh Rosemary, minced
1/2 tsp. -- Kosher Salt
as needed -- Freshly Ground Black Pepper
Bring a 6-quart pot two-thirds full of lightly salted water to a boil over high heat. Add the pasta, decrease the heat to medium-high and cook, stirring occasionally, for about 10 minutes, or until al dente.
While the pasta is cooking, in a large bowl, stir together the olive oil, the 1 cup of grated Parmesan, lemon juice, thyme, rosemary, and the 1/2 teaspoon of salt. Set aside.
When the pasta is done, drain it in a colander and shake it dry. Add the pasta to the bowl with the olive oil mixture and toss thoroughly to coat all the noodles evenly. Season with salt and pepper to taste. Divide the pasta among 4 large plates or shallow bowls, top each serving with a light sprinkling of Parmesan cheese, and serve at once. Or, let the pasta cool to room temperature, then serve topped with the Parmesan.
NOTE: If desired, substitute any fresh herbs for the thyme and rosemary. And if you can't find fresh herbs, use dried ones, but half in quantity. This dish can be enjoyed hot or at room temperature, which makes it ideal for a picnic or potluck.