Fettucine with Lemon, Mint and Parmesan

By Tamipri

Ingredients

• 1 lb. dried fettucine
• coarse salt
• 3 oz. Parmigiano-Reggiano cheese, grated (1 cup), plus more for garnish
• 2 Tb. julienned lemon zest
• 1 Tb. + 1 tsp. fresh lemon juice
• 1/2 c. torn fresh mint leaves
• 1 Tb. extra-virgin olive oil
• opt. crushed red pepper flakes

Preparation

Step 1

1. Cook pasta in salted water according to package directions. Drain, reserving 1 cup cooking liquid.

2. Transfer pasta to a large bowl, and mix in reserved cooking liquid, cheese, lemon zest and juice, mint, oil, and red-pepper flakes if desired. Divide among dishes, garnish with cheese, and serve immediately.