Linguine with lemon and mint

Prep time - 30 mins
Complexity - Medium
Serving - for 2 persons

Ingredients :-

• Dried linguine or spaghetti pasta - 1 lb
• Extra virgin olive oil - 3 tbsp
• Salt and freshly ground black pepper
• Dry white Italian wine - 1 cup
• Hand torn fresh mint leaves - 1 cup
• Salt - 1 tbsp
• Granulated sugar - 1 tbsp
• Unsalted butter - 1/4 cup
• Grated parmigiana-reggiano, divided - 3/4 cup
• Zest of 4 to 6 fresh lemons (Peel the lemon very thinly, being careful not to include any of the bitter white pith)

Method :-

Boil pasta with salt according to the package instructions. Scoop out about 1 cup of the pasta water and set aside. Drain pasta.

Meanwhile, in a pan over high heat, bring 1 L of water to a boil. Add sugar, return to boil and cook until sugar is dissolved. Add lemon zest and cook for another 4 minutes. Drain the lemon zest and put aside.

In a large pan, heat oil over medium heat. Add lemon zest and salt and pepper to taste and cook, stirring for 2 minutes. Add wine and cook until reduced by half. Put mint leaves. Add 2 tbsp of reserved pasta water and the butter and increase the heat to high. Heat thorough. Add Pasta and toss to coat evenly. Add half of the parmigiano-reggiano and mix well.

Put pasta in a plate. Garnish with fresh mint leaves and rest of the parmigiana-reggiano.

* This recipe is taken from the book 250 True Italian Pasta Dishes by John Coletta with Nancy Ross Ryan