PREVIEW RECIPE FROM "PASTA SECRETS" | 2017 • Ryland, Peters & SmallA popular choice on the terrace at restaurant Santini during the summer months.
200 g/7 oz. dried pasta 120 g/1 stick unsalted butter
finely grated zest of 1 lemon
freshly squeezed juice of 1 1/2 lemons
a handful of basil leaves, roughly torn
salt and freshly ground
black pepper crumbled goat’s cheese, to serve
Cook the pasta in a pan of salted boiling water according to the packet instructions.
Meanwhile, heat the butter, lemon zest and lemon juice in a heavy-bottomed pan. When the butter begins to froth, remove the pan from the heat. Do not allow it to burn.
Drain the pasta but keep a cup of the cooking water. Tip the hot drained pasta into the lemony butter, add the torn basil leaves and a splash of cooking water (about 60 ml/1/4 cup). Toss with gusto over a high heat until the pasta looks creamy and well coated.
Season to taste, top with crumbled goat’s cheese and serve immediately with plenty of freshly ground black pepper.
TASTY TOPPER Toasted pine nuts
For people who lead busy lives but still want to eat fresh and delicious food—pasta is the ideal choice. This book includes over 70 mouth-watering recipes, from authentic Italian classics to vibrant and contemporary dishes.