Linguine wrapped in a delicate cream of lemon and 12-month Parmigiano Reggiano from Frisona Cow: a meeting of citrus freshness and savoriness, made even more refined by a touch of pepper and a few leaves of fresh basil. An elegant and surprising first course, perfect for those seeking simple yet gourmet flavors.
Cook the linguine in plenty of salted water, draining them al dente (reserve a cup of cooking water).
Meanwhile, in a large pan, melt the butter with the extra virgin olive oil over low heat.
Add the grated lemon zest and half of the juice, stirring quickly.
Add the drained linguine directly to the pan and toss with a little cooking water.
With the heat off, add grated 12-month Parmigiano Reggiano and more lemon juice to taste, stirring until you get a creamy sauce.
Finish with freshly ground black pepper.
Plate and garnish with lemon zest, basil, and (if desired) chopped fresh parsley.
Consume immediately. If leftovers remain, store in the refrigerator for up to 1 day and reheat with a splash of milk.
Italia, Toscana
| Energy (kcal) | 316.81 |
| Carbohydrates (g) | 44.6 |
| of which Sugars (g) | 1.87 |
| Fat (g) | 10.87 |
| of which Saturates (g) | 4.62 |
| Protein (g) | 12.17 |
| Fiber (g) | 1.45 |
| Sale (g) | 0.21 |
