Parsley, sage and running out of time

My quest to use up everything in the house before we move (in 12 days, argh!) is continuing apace. In some ways I feel incredibly organised because I know that we’ll be having a risotto, two pasta dishes, something with venison and something involving cannellini beans, baby beetroot and a bag of frozen corn kernels in the days to come. Hmmm. And definitely some Szechuan takeaways.

But last night was all about parsley and Parmesan. For my birthday two months ago my sister sent me a mysterious courier package with a note saying that her new philosopy was to only give “useful” presents. Inside was a kilo of proper Parmesan, a rare treat in this little corner of the world. I never thought we’d get through it in time but it’s amazing how cavalier you get when you’ve got a lot of a luxury ingredient and a short time in which to use it. The Small Girl must be the only toddler in town to get Parmesan on toast for lunch.

Anyway. The other things we have in abundance at the moment are lemons and parsley. The tiny seedling I planted a year ago has blossomed into a huge, regenerating bush obliterating everything I planted around it. With a packet of spaghetti in the pantry, we were set.

Spring Spaghetti

This is fresh, zingy and can be made in the time it takes for the pasta to cook. (Well, in theory. It took me ages last night but that’s because other affairs of state took me away from my rightful place at the kitchen counter.) Bon appetit!

For two very hungry people:

220g spaghetti
2-3 juicy lemons, zested and juiced
about 1/4 cup olive oil
a few tablespoons of capers
a few handfuls of grated Parmesan
a few handfuls of finely chopped parsley
salt and pepper

Cook the pasta according to packet directions until al dente. While it’s cooking, mix all other ingredients in a large serving bowl. Taste for seasoning and to adjust lemon/oil proportions if necessary. Drain the pasta and toss it through the lemon/parsley mix, then pile into warmed bowls. Eat with gusto.



  1. September 16, 2010 / 5:15 am

    This looks and sounds absolutely fabulous, I will definitely be cooking this one!

  2. September 16, 2010 / 9:28 am

    Simplicity and scrumminess ..a very good combination! Only 12 days left ..oh goodness. How sad.. for me.

  3. September 16, 2010 / 10:47 am

    always up for an easy meal! We have parsley and lemons in our garden too so this sounds like a winner!

    Thanks for linking up! In looking through your blog further, you look like someone I could learn a lot from in this regard!

  4. September 16, 2010 / 7:28 pm

    Simple is so often the best – this looks so delicious and with lashings of parmesan, how could it be otherwise.

  5. September 20, 2010 / 9:50 am

    This definitely looks like an easy peasy Lucy. A taste sensation right up my alley. I love the simplicity of spaghetti with olive oil, tomatoes, basil and ground salt, so I can definitely see me loving this one. Thanks for sharing. 🙂

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