Lemon and herb pasta is one of my staple dishes, especially during the warmer months. I used to make it simply with herbs, oil, garlic and lemon. But recently, I began to add chilli and now there is no going back for me. The dish is much more interesting while still having the freshness I am after. This recipe gives you the option to control the heat to suit your preference.

It is perfect for a hot summer’s day but also very nice in the colder months with the added chilli. In this recipe, I went a step further and added chilli infused pine nuts.

For the herbs, I prefer a mixture of parsley and mint. If you like tarragon, with its slightly  liquorice flavour and commonly used in the Nordic cuisine, then add it for additional freshness.

I love visiting herb gardens for inspiration. Recently, I discovered the Chelsea Physics Garden, established in 1673, next to the Thames. First established by the Apothecaries, its focus is on medicinal plants, but it has a section about edible plants as well. I would really recommend the guided tour if you decide to visit. 

My bike ride there from south east London was very enjoyable, following the quiet way on the south side, then crossing the Thames over Blackfriars Bridge to join the wide cycle way all the way to the garden. Access is from the east with an accessible entrance from the north.

Serves: 3-4    Total time: less than 30 min

INGREDIENTS

25 g parsley
15 g mint
Juice of 1 small lemon
Zest of 1 small lemon (be careful to avoid the bitter white pith underneath)
Large handful of pine nuts
Chilli oil
2 tbs olive oil
1 garlic clove grated
Parmesan grated
Spaghetti or Linguini (56 g per person)
Salt and pepper to taste

METHOD

1. Cook the pasta in salty water until al dente.

In the meantime:

2. Fry the pine nuts in chilli oil until browned. The oil should almost cover the nuts. Tilt the pan ever so slightly to allow the oil to gather in depth or use your smallest pan. Drain the pine nuts on a piece of kitchen towel. Save the chilli oil for later.

3. Mix the grated garlic, olive oil and lemon juice. Season with salt and pepper.

4. Chop the herbs and keep covered for freshness until using. Reserve 1 tbsp of herbs to decorate.

5. Drain the pasta. Put it back in the pan and add the lemon dressing and some of the chilli oil used to cook the pine nuts (2-4 tsp depending on how spicy you like it). If you want it mild, leave out the oil completely but still add the chilli pine nuts.

6. Add the herbs and stir until wilted.

7. Arrange the pasta on the plates, season with salt and pepper. Top with the reserved spoonful of herbs, a generous amount of grated parmesan, the lemon zest and the chilli pine nuts. Serve immediately.