Gally's lemon linguine

My eldest son Zach had the most wonderful summer last year helping out on a friends farm in Canada. It was an opportunity of a lifetime, the family took him in and looked after him like he was one of their own - He loved it so much I was afraid he would never come back! He talks about Canada all the time and I have no doubt he will find his way back there in some way shape or form in the not too distant future! Our friends are keen cooks and Zach was very spoilt with the meals he was treated to while he was there. This was his favourite and brought back all his happy memories of last year's summer. We have named it after our friend Gally who cooked it for Zach. 

Zach was the chef and I watched and learned. It was absolutely delicious. We had the pasta as a side with steak but you could easily have it on its own or as a side for chicken, pork or fish. 
All you need is the sun to shine and this is heaven...



Serves 5

Ingredients

500g Linguine (I love De Cecco linguine)

juice of 3-4 lemons 

150ml olive oil

150g Parmesan , freshly grated

2 handfuls of fresh basil , leaves picked and finely chopped

finely grated lemon zest

Method

1. Cook the linguine in a generous amount of boiling salted water, then drain thoroughly and return to the pot.
2. Meanwhile, whisk the lemon juice with the olive oil, then stir in the Parmesan— it will melt into the mixture, making it thick and creamy. 
3. Season with sea salt and black pepper and add more lemon juice to taste. 
4. Add the sauce to the linguine and shake the pot so that each strand of pasta is coated with the cheese. 
5. Finally, stir in the chopped basil and some grated lemon zest.