Ten Minute, Lemon and Basil Linguine with Malvasia della Venezie, Villa Mura, Sartori
Pasta is a weekday essential for the tired, harassed and hungry - a simple, staple that tastes luxurious.
This bybo favourite is from Nigel Slater.
Juice of a lemon
Olive oil – 75ml
Grated Parmesan – 75g
A large handful of basil leaves
Bring a large pan of salted water to the boil. Add linguine and simmer for around eight minutes until ‘al dente’.
Whisk the lemon juice, olive oil and grated Parmesan in a large, warm serving dish until thick. Add the torn up basil and a few grinds of black pepper.
Drain, return to dish, stir through the sauce and serve.