Photography by Dan Goldberg & Ben Dearnley
Recipes by Georgeanne Brennan
FOOD
Linguine With Lemon & Pecorino Cheese*
The citrus gives this pasta dish a fresh, zesty flavour.
Ingredients (Makes 4 servings)
| 3/4 | lb linguine |
| 2 | tbsp extra-virgin olive oil |
| 1/2 | tsp each salt and pepper |
| 1 | lemon, zested and juiced |
| 1/4 | cup minced fresh parsley |
| Pecorino cheese |
Instructions
- In a large pot of salted boiling water, cook pasta until tender but firm, about 10 minutes. Drain.
- Transfer pasta to a warmed serving bowl and add olive oil, salt, pepper, lemon zest and juice, and half of the parsley. Toss well.
- Using a vegetable peeler, shave pecorino cheese into thin slices. Add all but 3 or 4 pieces to pasta and toss well. Garnish with remaining parsley and cheese. Serve hot.
Excerpted from Williams-Sonoma New Healthy Kitchen Starters. Recipes by Georgeanne Brennan. Photography by Dan Goldberg & Ben Dearnley. Copyright © 2006 Weldon Owen Inc. and Williams-Sonoma.
*Find this and other great recipes in...
New Healthy Kitchen Startersfrom Williams-Sonoma
With New Healthy Kitchen Starters, you can improve your diet and help impress your guests with appetizers that can also be served as a meal.
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