Fettuccine With Chilli, Rocket & Lemon
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes
Cooking time: 6 minutes
Serves 2-3
- 300g/10.6ozs. fresh chilli fettuccine or regular fettuccine
- 80ml/3flozs. extra virgin olive oil
- 1 large or small red chilli (depending on how spicy you want it), sliced
- 1/2 lemon, zest and juice
- 50g/1.7ozs. bunch rocket (I used wild rocket)
- Parmesan or pecorino cheese
- salt and pepper
Step 1 - If you're using fresh pasta it cooks within 2-3 minutes so start on the oil first. If you are using dried pasta, start the pasta cooking first. Heat oil on medium heat and add the chilli and lemon zest and allow it to start to sizzle.
Step 2 - Put the pasta onto cook in a pot of salted boiling water. When it is cooked, remove the pasta from the pot using tongs and coat it in the chilli and lemon oil. Add some pasta cooking water (you'll probably need around 1/4 cup or so). Add lemon juice and rocket and toss off the heat. Generously grate cheese on top and season with salt and pepper and serve.