RECIPE | Lemon, Mint & Caper Pasta
Lemon, Mint & Caper
from Laura Santtini's PASTA SECRETS
Photo • Christopher Scholey
200 g/7 oz. dried pasta 3 tablespoons extra virgin
olive oil, plus extra if needed
a handful of mint leaves, roughly chopped grated zest and freshly
squeezed juice of ½ lemon
1 tablespoon capers, drained and rinsed
2 tablespoons pine nuts, preferably toasted
salt and freshly ground black pepper
2 tablespoons ﬁnely grated Parmigiano Reggiano, to serve
Cook the pasta in a pan of salted boiling water according to the packet instructions.
Meanwhile, place the olive oil, mint, lemon zest and juice, capers and pine nuts in the bottom of your serving bowl.
Drain the pasta but keep a cup of the cooking water. Tip the hot drained pasta into the lemon caper mixture, and toss with gusto until the pasta looks creamy and well coated. If the pasta looks too dry you can add a little more olive oil and or a very tiny splash of the retained pasta water and mix well.
Season to taste and serve immediately with the grated Parmigiano and freshly ground black pepper.
Toasted flaked almonds
Laura Santtini's PASTA SECRETS
For people who lead busy lives but still want to eat fresh and delicious food—pasta is the ideal choice. This book includes over 70 mouth-watering recipes, from authentic Italian classics to vibrant and contemporary dishes.