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One Pan Lemon Garlic Pasta

by Mari Mererid Williams from One Pan. 100 Brilliant Meals

Ready in just 15 minutes, this one-pan lemon and garlic pasta dish is a brilliant midweek recipe for days when time and ingredients are scarce.

From the book

Mari Mererid Williams


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.

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50g (2oz) butter
2 garlic cloves, finely chopped
500g (15½floz) water
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

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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.

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From the book: One Pan. 100 Brilliant Meals

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