Skip navigation

Lemon Tagliatelle | Quick Pasta with Parmesan & Basil

4 servings
Under an hour

Buy all ingredients right below the recipe

Ingredients

  • 400 g Tagliatelle
  • 1 pc. Organic lemon
  • 4 cloves Garlic
  • 100 g Grated Parmesan
  • 50 g Pecorino cheese
  • 3 tbsp Extra virgin olive oil
  • 1 handful Fresh basil
  • 1 pc. Red chili pepper
  • 1 pinch Salt
  • 1 pinch Ground black pepper
  • 1 handful Arugula

Preparation

  • 1
    Cook the tagliatelle in plenty of salted water according to package instructions until al dente. Reserve some pasta water (approx. 3 tbsp) before draining.
  • 2
    Meanwhile, heat the olive oil in a pan over medium heat. Briefly sauté the finely chopped garlic and the chili pepper cut into rings until fragrant but not browned.
  • 3
    Finely grate the lemon zest and squeeze out the juice. Add the lemon juice and reserved pasta water to the pan. Add the cooked pasta and mix everything well with the lemon zest.
  • 4
    Sprinkle the grated Parmesan over the hot pasta. Fold in the coarsely chopped basil and season with salt and pepper.
  • 5
    Arrange the pasta on plates and serve garnished with shaved Pecorino and fresh arugula.
Tip
For an even more intense aroma, you can briefly roll the lemon on the work surface before squeezing. This loosens the juice sacs.
Knuspr-Küche
Ein Spritzer frischer Zitronensaft am Ende hebt die Aromen noch einmal richtig hervor! Dazu passt ein kühler Weißwein.

Ingredients