Lemon Linguine

1. 1

   Cook the linguine in a generous amount of boiling, salted water for about 12 minutes, then drain thoroughly and return to the saucepan.

2. 2

   Meanwhile, beat the lemon juice and zest with the olive oil, then stir in the Parmesan until thick and creamy.

3. 3

   Season, and add more lemon juice if needed.

4. 4

   Add the lemon sauce to the linguine and shake the pan to coat each strand of pasta with the sauce.

5. 5

   (The Parmesan melts when mixed with the pasta.)

6. 6

   Finish by stirring in the chopped basil and the arugula.

No additional tips available.