As promised, the amazing meal of amazingness I enjoyed with my good friend the other night….
This meal was made possible by another friend who recently allowed us to come to her beautiful home and share in her abundant citrus bounty (thanks, lauri!!!).
I, of course, put the kids to work that day.
But I think they didn’t mind too much.
Flash forward to this week, and with all that wonderful lemon juice now stored in my freezer, this particular recipe choice was an easy one. The simple “sauce” or dressing is more like it, consists of straight up lemon juice and olive oil and parmesan. The End. Does a simple weeknight supper get ANY better than that I ask you? No.
Here, my dear readers, is the recipe:
Lemon Basil Fettuccine with Kalamata Olives
taken from Flavors, and hardly changed at all because she’s awesome: by Donna Hay
1 pound fettuccine
1/3 cup freshly squeezed lemon juice (or more to taste)
3 tablespoons good quality fruity olive oil (also, or more to taste)
1/2 cup grated parmesan
1 cup basil leaves, torn if they are rather large
1/2 cup pitted kalamata olives
sea or kosher salt
freshly cracked black pepper
Boil the pasta in salted water until al dente and drain.
Meanwhile, in a large serving bowl, whisk the lemon juice and olive oil together, then add the parmesan, basil, olives, salt and freshly cracked black pepper and stir to combine.
When the pasta is drained, add to the serving bowl and toss with the dressing. (I added a bit more lemon juice and olive oil after mixing with the pasta, as it was not strong enough for me, and was also generous with the olives.)
Serve immediately and ooooh and aaaaah over the bright and comforting flavours about to hit your mouth.
This was enjoyed with a chilled glass of Jeckel Vineyards Gravelstone Chardonnay, many thanks to Luz.
Welcome in the summer months with this dish, and be sure to enjoy it in the company of good friends, new or old. It’ll leave a good taste in your mouth.