Pasta recipes: Laura Santini’s limone

This is a popular choice on the terrace at Santini during the summer months.

Christopher Scholey


120g unsalted butter
Finely grated zest of 1 lemon
Freshly squeezed juice of 1 1⁄2 lemons
200g dried pasta or 160g fresh pasta
A small handful (about 5g) basil leaves, torn
Crumbled goat’s cheese
Salt and freshly ground black pepper

  1. Put a large pan of salted water on to boil. Meanwhile, to make the sauce, heat the butter, lemon zest and juice in a heavy-bottomed pan. When the butter begins to froth, remove the pan from the heat. Do not allow it to burn.
  2. When the salted water is at a rolling boil, add the pasta and cook according to the packet instructions. Drain the pasta, but keep a cup of the cooking water.
  3. Tip the hot drained pasta into the lemony butter, add the torn basil leaves and a splash of cooking water. Toss with gusto over a high heat until the pasta looks creamy and well coated.
  4. Season to taste, top with crumbled goat’s cheese and serve immediately with extra freshly ground black pepper.

TIP Some toasted pine nuts will add a nice crunch to the pasta.

Now buy the book

pasta perfectOur recipes are from Pasta Perfect by Laura Santini, which is published by Ryland, Peters & Small, price £14.99. To order a copy for £11.99 until 11 April, go to or call 020 3308 9193. Free p&p on orders over £20.