Lemon Farfalle Aglio e Olio
2 | Plate
Easy | 10min
A zesty twist on the Italian classic—lemony, slightly fiery, and herby. Ideal for a quick but indulgent meal that tastes like springtime.
Ingredients
- 500g Lemon Farfalle 🌱
- 6 tablespoons Italian Extra Virgin Olive Oil 🌱
- 4 cloves of garlic
- 1 large lemon
- 1 teaspoon chilli flakes 🌱
- fresh parsley
- salt 🌱
- Cheezy Nooch Blend 🌱 or parmesan cheese
Method
Bring a large pot of salted water to a boil. Add the farfalle and cook 5-6 minutes until al dente. Drain, reserving a cup of the pasta water.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and chilli flakes. Wait until the garlic is golden and fragrant, being careful not to let it burn.
Add the drained pasta to the skillet with the garlic oil. Toss well to coat the pasta. Squeeze in the lemon juice, tasting as you go to reach the desired lemon flavour. If the mixture seems dry, add a bit of the reserved pasta water to help the sauce cling to the pasta.
