Parmesan Lemon-Thyme Pasta

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Pasta, Garlic, Lemon-Thyme, Parmesan, Olive Oil, Pepper

This my friends, is the making of a fabulously easy brunch. It’s unpretentious, really really basic but surprisingly flavourful. I recently bought a load of different pasta shapes as the house brand is pretty cheap and I like to change things up even if it’s just pasta.

Never such a thing as too many pasta.

Never such a thing as too many pasta.

Today I used pantacce but macaroni, linguine, orecchiete, spaghetti or anything would work. To start off, begin by boiling the pasta in salty water. Now I have to say something here real quick. I always tend to oversalt the water instead of undersalting it. Overdid that one. So just try to find a balance between how much salt you need. Probably a few tablespoons in a pot would do. Salty but not brain-numbingly so.

To get a hint of garlic flavour, peel one clove and slice the top off. Rub the serving bowl with the garlic. This imparts a faint hint of garlic without overwhelming it. Also, I don’t need to have to cook the garlic to get rid of the pungency of raw garlic.
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Strip off the leaves of a couple sprigs of thyme and crack in a good load of black pepper.
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I use a good amount of olive oil to keep the noodle strands separate. Gummy noodles = goosebumps.
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I’m loving my fine grater. And my Parmesan block. So so much.
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Look at this pile of heart-quivering prettiness.
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Toss hot cooked pasta with that cheesy mixture. History is about to be created.
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This made me so happy. Carbs overload but it’s incredibly yummy. 
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This can be dressed up in so many ways. Cut up cherry tomatoes, tuna flakes, chicken slices, olives…. Go for it!

It’s going to be my lunch tomorrow. Count on it. 🙂

xoxoxo, Jayne

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Parmesan Lemon-Thyme Pasta
adapted from Nigella’s Capellini Con Cacio E Pepe in Nigella Fresh
(serves 1)

100gm/4oz dried pasta, per person
1 clove Garlic, peeled
2 sprigs Lemon-Thyme with 1 more sprig for topping
1/2 tsp freshly ground Black Pepper (or less)
2 tbsp Olive Oil
1/2 cups grated Parmesan Cheese with more for topping

  1. Boil pasta in salty water until al dente.
  2. Meanwhile, rub the clove of garlic all over your serving dish. Keep clove for future use.
  3. Strip lemon-thyme into the bowl. Scatter black pepper in and pour in olive oil.
  4. Mix in grated Parmesan.
  5. Once pasta is done, mix it into the lemon-thyme Parmesan mixture until the pasta is well coated.
  6. Grate over a little more Parmesan and adorn the top with a sprig of lemon-thyme.
  7. Dig in immediately!

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  1. […]  far I’ve tried ravioli, pantacce, cavatappi besides the usual linguine and spaghetti. Over the years, I’ve made macaroni and […]

  2. […]  far I’ve tried ravioli, pantacce, cavatappi besides the usual linguine and spaghetti. Over the years, I’ve made macaroni and […]

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