April 29, 2015

Spaghetti Kamut with Lemon and Fresh Herbs

Pasta kamut organic - Agrumia

Summer is almost here, so this fresh and healthy/quick dish is of great entertainment for friends and families, who enjoys an impromptu lunch quick and easy, perhaps on a terrace, or in the garden, enjoying the fine wether.
Great accompanied by a crisp and fresh rosé wine!!!

For 4 people:

2 tablespoons of extra virgin olive oil
The peel and juice of two large lemons, or one from the Amalfi coast lemon
2 cloves garlic, minced
fresh cracked black pepper
red pepper flakes, to taste
A pinch of nutmeg
A generous handful of fresh basil and Italian parsley, finely chopped
1 tablespoon sniped chives
1 tablespoon finely chopped fresh mint
A cup or more of finely grated Parmigiano-Reggiano cheese
Sea salt, to taste
500g Kamut pasta

Stir all the ingredients together in a large serving bowl.
Cook the pasta in a large pot (check out our blog on “How to Cook Pasta al Dente”), of rapidly boiling salted water until al dente. Add about a cup of the cooking water to the lemon mixture before draining the pasta. Toss the hot pasta with the sauce until well coated.
Add the grated parmigiano cheese, and serve. It can also be served cold.

Buon Appetito!!!!!

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