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Ingredientes
- 250 gramas de macarrão linguine seco
- Suco de 2 limões (sicilianos) e as raspas de 1
- 3 colheres de sopa de azeite extra virgem
- Sal
- pimenta do reino
- 70 gramas de queijo parmesão ralado
- manjericão fresco
- Rúcula – um punhado
Modo de Preparo
- Cozinhar o linguine em uma boa quantidade de água fervendo com sal, por cerca de 11 minutos, até estar al dente, depois escorrer água e deixar na panela.
- Enquanto cozinhar a massa bater o caldo de limão e as raspas com o azeite, em seguida, misturar o queijo parmesão ralado, pitadinha de sal, a pimenta do reino e um punhado de manjericão bem picadinho. Fica uma mistura cremosa.
- Adicionar o molho a panela sobre a massa quente, misturar bem para envolver toda o macarrão com o molho, acrescentar a rúcula, misturar novamente e servir.
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