Pâtes au citron et à la coriandre

Ingrédients

• 450 g/1 pound pasta ((fettuccine or spaghetti are recommended))
• Salt
• 6 tablespoons extra-virgin olive oil
• 6 large cloves garlic (, finely chopped)
• 2 teaspoons freshly squeezed lemon juice
• Grated zest from 1/2 small lemon
• 1/2 cup minced fresh cilantro
• 1/2 – 1 cup grated Parmesan cheese

Préparation

1. 1

   To make the pasta: In a large pot, bring 4 quarts/liters of water to a boil. Add 1 tablespoon salt, followed by the pasta. Cook until al dente (i.e., slightly firm to the bite, not crunchy nor soft). Reserve 1 cup of pasta cooking water, and drain the pasta.

2. 2

   As the pasta boils, make the sauce: In a large skillet (large enough to accommodate the pasta), heat oil over medium heat. Add garlic and cook until fragrant and tender, stirring occasionally, 2-3 minutes. Carefully add the reserved pasta cooking water in a slow stream, and simmer until water has reduced by about a third, about 5 minutes. Lower the heat and stir in 1/2 teaspoon table salt, lemon juice, lemon zest, and cooked pasta, and toss. Remove from heat and stir in cilantro and Parmesan (start with ½ cup and add more as you wish).

3. 3

   Serve immediately.

4. 4

   Leftovers can be kept in the fridge for 3 days.