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Fettucine with Lemon, Mint and Parmesan
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Martha Stewart
1 lb. | dried fettucine |
coarse salt | |
3 oz. | Parmigiano-Reggiano cheese, grated (1 cup), plus more for garnish |
2 Tb. | julienned lemon zest |
1 Tb. + 1 tsp. | fresh lemon juice |
1/2 c. | torn fresh mint leaves |
1 Tb. | extra-virgin olive oil |
opt. | crushed red pepper flakes |
1. Cook pasta in salted water according to package directions. Drain, reserving 1 cup cooking liquid.
2. Transfer pasta to a large bowl, and mix in reserved cooking liquid, cheese, lemon zest and juice, mint, oil, and red-pepper flakes if desired. Divide among dishes, garnish with cheese, and serve immediately.
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