1 lb Dried linguine, preferably imported
2 Tbsp extra-virgin olive oil
1 Tsp each salt and pepper
1 lemon, zested and juiced (or more, to taste)
½ cup minced fresh Italian parsley
½ cup Finely grated Pecorino cheese
In a large pot of salted boiling water, cook pasta until tender but
firm, about 10 minutes. Drain.
Transfer pasta to a warmed serving bowl and add olive oil, salt,
pepper, lemon zest, juice, and half of the parsley and cheese. Toss well. Garnish with the reserved parsley and cheese
Recipe makes 4 to 6 servings
Recipe works well with almost any shape pasta.