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Parmesan Lemon-Thyme Pasta

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Level: Easy

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Description

Very simple pasta with barely any ingredients that serves 1 well.

Ingredients

  • 4 ounces, weight Dried Pasta (I Used Pantacce)
  • 1 clove Garlic, Peeled
  • 2 sprigs Lemon-Thyme With 1 More Sprig For Topping
  • ½ teaspoons Freshly Ground Black Pepper (or Less)
  • 2 Tablespoons Olive Oil
  • ½ cups Grated Parmesan Cheese With More For Topping

Preparation

Boil pasta in a pot of salty water according to package instructions for al dente.

Meanwhile, rub the clove of garlic all over your serving dish. Keep clove for future use. Strip lemon-thyme into the bowl. Scatter black pepper in and pour in the olive oil. Mix in grated Parmesan.

Once pasta is done, drain it and mix it into the lemon-thyme Parmesan mixture until the pasta is well coated. Grate a little more Parmesan over the top and adorn the top with a sprig of lemon-thyme. Dig in immediately!

Recipe adapted from Nigella Lawson’s Capellini Con Cacio E Pepe in Nigella Fresh.

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