Pasta with citrus-herb sauce

1

Ingredients

  • 6 tbsp. olive oil
  • 1 medium yellow onion, quartered and very thinly sliced
  • Salt and freshly ground black pepper
  • 25g finely chopped fresh chives
  • 10g finely chopped fresh Italian parsley leaves
  • 10g finely chopped fresh tarragon leaves
  • 1 (450g) box thin spaghetti
  • 2 lightly packed tsp. lemon zest (from 1 medium lemon)

Use imperial measurements

Method

How to make Pasta with citrus-herb sauce

1) Bring a large pot of heavily salted water to a boil over high heat.

2) Heat 2 tablespoons oil in a large frying over medium-high heat. When it shimmers, add onion, season well with salt and freshly ground black pepper, and cook, stirring occasionally, until soft and translucent, about 5 to 6 minutes. Remove from heat, stir in half of herbs, and set aside.

3) Cook pasta according to the package directions. When pasta is cooked, reserve 375ml pasta water, and drain pasta.

4) Return pot to stove and add in onion mixture, remaining 65ml oil, remaining herbs, reserved pasta water, and zest, and season well with salt and pepper. Stir until evenly combined. Add pasta and toss until pasta is well coated. Taste and adjust seasoning, as necessary.

Comments