One Pan Lemon Garlic Pasta
This is a wonderfully fresh and simple lunchtime dish. When zesting a lemon try and buy the unwaxed version or better still buy Amalfi lemons – the queen of lemons.
|2||garlic cloves, finely chopped|
|200g (7oz)||linguine, snapped in half|
|zest and juice of 1 lemon|
|50g (2oz)||black pepper cream cheese|
|1 tbsp||fresh tarragon|
|1 tsp||dried tarragon|
|handful of rocket|
1. Heat half the butter in a large frying pan with a lid over medium heat. Add the garlic and cook for about 30 seconds, being careful not to burn.
2. Add the water, linguine, remaining butter, lemon zest and juice to the pan. Bring to the boil, stirring with tongs to make sure the pasta is separated and does not stick to the bottom of the pan. Cook for about 9 minutes, or until the pasta is cooked and the liquid has nearly evaporated to create a sauce. Add the cream cheese and tarragon and toss until the cheese has melted into the sauce.
3. Serve garnished with a handful of rocket.