Struwwelpitter Sommer-Cuvée dry

Ingredients

• 400 gSpaghetti
• 2 piecesOrganic lemons
• 50 gButter
• 2 tbspOlive oil
• 1 pieceGarlic clove
• 1 bunchFresh garden herbs (e.g., parsley, chives, basil)
• 60 gParmesan
• 1 pinchSea salt
• 1 pinchBlack pepper

Preparation

1. 1Cook the spaghetti in plenty of salted water according to package instructions until al dente, reserving about 150 ml of the pasta water when draining.
2. 2Wash the garden herbs, shake them dry, and finely chop them. Wash the organic lemons with hot water, finely grate the zest, and then juice them.
3. 3Peel and finely dice the garlic, then sauté gently in a large pan with butter and olive oil over medium heat until translucent.
4. 4Add the lemon zest, lemon juice, and the reserved pasta water to the pan, bring to a brief boil, and then reduce the heat.
5. 5Add the drained spaghetti, the chopped herbs, and the Parmesan to the pan, toss everything well to combine, and season to taste with salt and pepper.