Tuscan Pasta with Lemon Sauce, Basil and Mint

By AlexG

This sublime lemon pasta dish comes from Tuscany courtesy of Vancouver chef Diane Clement's book Start Fresh! ($29.95, Whitecap). Serve as a side dish with grilled lemon chicken and spring asparagus--a dish ideal for spring

Ingredients

• 1 pkg (500g) dry linguine or tagliatelle pasta
• 1/2 cup olive oil
• 3 tbsp lemon zest (about 3 lemons)
• 6 tbsp lemon juice (about 3 lemons)
• 1/4 cup chopped basil
• 1/4 cup finely chopped mint
• 1 cup pasta stock
• 2/3 cup Parmesan (grated for garnish)

Preparation

Step 1

Cook the pasta according to the package instructions.

Meanwhile mix the olive oil, lemon zest and juice, basil, mint, parsley and pepper in a small bowl. set aside.

Drain the pasta, setting aside 1 cup (250 ml) pasta stock.

In a large bowl, toss in the lemon mixture.
Add a little of the pasta stock if it seems too dry.

Serve immediately.

Pass a bowl of the grated Parmesan cheese at the table.

serves 4 to 6.