Saturday, June 7, 2008

Lemon And Garlic Pasta

Lemon And Garlic Pasta
serves 4

1 teaspoon olive oil
2 garlic cloves, minced
125ml/4fl oz dry white wine
50ml/2fl oz freshly squeezed lemon juice
150g/5oz tomatoes, chopped
100g/4oz spinach angel hair pasta
100g/4oz semolina angel hair pasta
25g/1oz chopped fresh basil
2 tablespoons freshly grated Parmesan cheese
salt and freshly ground
black pepper

• In a frying pan, heat the oil and sauté the garlic over a medium heat until the garlic just begins to colour. Remove the frying pan from the heat, and pour in the wine.
• Return the pan to the heat. Cook for another 2 minutes until the wine has been reduced by half. Stir in the lemon juice and tomatoes, and remove the pan from the heat.
• Meanwhile, put both pastas in a large saucepan of lightly salted boiling water, and cook until al dente. Drain and put the pasta into a warmed serving bowl. Add the basil, Parmesan and tomato mixture. Season with salt and pepper. Toss and serve at once 155

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