Fast, delicious pasta, ready in just 20 minutes…
Serves: 5, Preparation time: 10΄, Cooks in: 10΄, Ready in: 20΄
500 g dried linguine pasta
2 garlic cloves, crushed
½ cup extra virgin olive oil
1/3 cup fresh lemon juice
zest of 2 lemons
1 cup black olives, pitted
1 cup fresh basil leaves
1 tsp whole pink peppercorns, lightly crushed
1 cup Parmesan shards
sea salt, freshly ground black pepper
Bring a saucepan of salted water to the boil and cook linguine according to the packet instructions.
Meanwhile, pour the oil into a medium saucepan over a medium heat and sauté the garlic for a minute or so. Stir in the lemon zest and olives. Add the lemon juice.
When the pasta is al dente, remove it from the water using a slotted spoon directly into the garlic – lemon sauce, tossing to coat each strand of pasta.
Stir in the basil, pink peppercorns and half the Parmesan (the Parmesan will melt when mixed with the pasta).
Season with freshly ground black pepper, finely grate over some extra lemon zest, if desired, sprinkle rest of the Parmesan and serve.