Lemon-pepper cappellini

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Ingredients

  • 2 tbsp extra-virgin olive oil
  • 3 tbsp butter
  • 4 cloves garlic, finely chopped
  • 1 tsp coarse black pepper
  • 2 lemons, zested and juiced
  • Salt
  • 225g capellini
  • Handful shredded or torn basil leaves
  • Grated cheese, to pass at table

Use imperial measurements

Method

How to make Lemon-pepper cappellini

1) Place water on to boil for pasta.

2) In a large skillet combine olive oil and butter over medium heat. Add garlic, pepper and the lemon zest.

3) Salt water when it boils then cook cappellini to al dente, 2 to 3 minutes. Add a ladle of cooking water to lemon pepper butter and stir in the lemon juice. Drain pasta and toss with lemon-pepper butter and salt, to taste. Add the basil to the pasta and serve a small bundle alongside your entree or serve as a delicate first course.

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