Tagliatelle with Lemon and Basil
By chef Franco Luise
Try this simple tagliatelle recipe. Imagine delicate ribbons of egg pasta, cooked perfectly al dente, complemented by the fresh flavor of lemon and fragrant basil.
- 13 min
- total
- Easy
- level
6 min prep · 7 min cook
What you will need
-
Tagliatelle 125 g -
Lemon 0.25 pcs -
Butter 0.5 tbsp
-
Italian Hard Cheese 1 tbsp -
Parsley 0.25 pcs -
Basil 0.25 pcs
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Steps to cook
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Prepare the ingredients. This is what you'll have on the plate – prepare the ingredients in advance so the work goes smoothly 🍋🍝 At the same time, put a pot of water on to boil.
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Prepare the lemon. Grate the lemon zest and then you can also squeeze out the juice.
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Chop the herbs. Chop the parsley and, optionally, the basil finely so they are evenly distributed through the pasta.
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Cook the pasta. Once the water comes to a boil, salt it and add the pasta. Cook according to the package instructions until al dente. About 7-9 minutes
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Make the butter base. Melt the butter in a pan over low heat. Add the lemon zest, lemon juice and a ladleful of pasta cooking water (approximately one ladleful per serving).
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Combine the pasta. Add the cooked pasta to the pan and thoroughly toss with the lemon butter. Add the chopped parsley, basil and grated Parmesan. Adjust the sauce consistency if needed with a little more pasta water
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Serve. Season with freshly ground pepper and salt if needed and serve immediately 🧀✨
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