Spaghettini
I found this recipe in a magazine many years ago, and it quickly became a family favourite. We eat it at every solstice, every equinox. . .and now, pretty much, every week. It’s vegetarian, it’s uncooked, and it can be made with any type of noodle – our favourite is spinach-flavoured rice spaghetti.
Solstice Spaghettini
- 1 lb spaghettini (or pasta of your choice)
- juice and grated zest of 3-4 washed lemons
- 4-5 tbsp olive oil
- 1/3 cup of finely grated Parmigiano Reggiano
- 1/2 cup fresh basil, finely chopped
- 1/4 cup fresh mint, finely chopped
- salt and pepper, to taste
Cook pasta according to package directions. Drain well, return to pot and keep warm.
Whisk together remaining ingredients. Pour over pasta, and stir gently until noodles are well coated, and cheese begins to melt into the mix. Serve immediately.
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