Recipe:
Mum’s ‘Oily Pasta’ with Spring Onion & Lemon Zest
Posted in Freshly Picked
Dinner on a dime? This creamy spring onion dish might be low on price but definitely doesn’t scrimp on flavour. Consider it the perfect celebration meal to welcome in your next pay day!
Prep:
10
mins
cook
15
mins
serves
4
Easy Peasy
You will need:
- 70ml olive oil
- 1 bunch spring onions, finely sliced
- 4 garlic cloves, sliced
- 1 teaspoon chilli flakes
- 1 packet linguine
- 2 lemons, zest only
- Salt and pepper to taste
- ¼ lemon, zest
- ½ bunch parsley, finely chopped
~
Recipe:
Simon Toohey
Directions:
- 1Place a medium pot on the stove ¾ filled with water and bring to a boil. Add salt, aiming for the water to taste obviously salty.
- 2Place the oil, spring onion, garlic and chilli flakes with a pinch of salt in a cold pan on the stove. Turn onto a medium–low heat, try not to have the oil so hot that it starts to fry, the aim is to sweeten the ingredients more than fry them.
- 3Place the pasta in the boiling water and cook until just before it's 'done' (it will finish cooking in the other hot pan!).
- 4Add the pasta and a ladle of the salty pasta water to the onion mixture in the hot fry pan. Stir to combine, and grate lemon zest over top.
- 5Place in your serving bowl, top with lemon zest and parsley.
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