Lemon tagliatelle with anchovies

This lemon tagliatelle recipe is perfect to make in spring when fresh basil is again available and tasty local lemons are still in season in Nice. Serve the pasta with some anchovies or chopped Parma ham for a simple but tasty lunch.  

2 servings

Whole wheat tagliatelle for 2 servings

2 handfuls of grated parmesan

A generous handful of chopped basil

Juice and zest of 1 organic lemon

Olive oil

Freshly ground black pepper

A small tin of anchovies

In a small bowl, soak the anchovies in water for about 10 minutes to remove some of the salt. Spread on kitchen paper to dry.

Grate the parmesan, set aside.

Zest and juice the lemon into a bowl. Add 1 tbsp. very good and tasty olive oil, some black pepper, and the chopped basil. Mix into a basil pistou, thick basil sauce.

Cook the tagliatelle, drain and divide into bowls. Fold in the parmesan with a fork.  Place the lemon pistou in the centre and divide the anchovies around it.