Lemon Pasta with Herbs and Cracked Pepper

No specific cheating here, just a sauce that you can whiz together in moments and toss into any kind of pasta. I like it hot with linguine or tossed into cooked macaroni, then cooled and served as a salad.

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  Serves 4

Ingredients
1 lb (450 g) dried pasta
2 tablespoons fresh lemon juice
2 level tablespoons fresh lemon zest, plus a little extra to sprinkle at the end
12 whole peppercorns, lightly crushed in a pestle and mortar
1½ oz (40 g) fresh basil
1 oz (25 g) fresh mint
2 oz (50 g) fresh rocket leaves
6 spring onions, trimmed
2 cloves garlic, peeled
4 tablespoons extra virgin olive oil
sea salt

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Method

Begin by heating four pasta bowls ready for serving. Then, in a large saucepan, heat up 8 pints (4.7 litres) water with 1 level tablespoon sea salt and bring it up to a good, fierce boil. Add the pasta to the boiling water and stir once, then let it boil briskly for 10 minutes.

All that happens now is that while the pasta is cooking, the rest of the ingredients are piled into a processor with a teaspoon of salt, then one big whiz till the herbs are chopped and that’s it. Now drain the pasta and return it quickly to the saucepan with the sauce and toss the two together. Serve in the warm bowls with a little extra zest sprinkled over each one.r71

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