RECIPE BY:
Matt Sinclair
SERVING SIZE:
2 – 4 people
INGREDIENTS:
- 3 Tbsp Cobram Estate Classic Extra Virgin Olive Oil
- 1/3 cup fresh picked basil leaves
- 3 Tbsp chopped parsley
- 1 tsp fresh thyme
- 2 cloves garlic, grated
- Zest and juice of 2 lemons
- 400gm casareccia
- ½ cup grated parmesan
METHOD:
- In a bowl, combine the olive oil, herbs, garlic, lemon zest and juice in a bowl and whisk to bring together. Set aside.
- Bring a pot of salted water to the boil. Cook the casareccia to al dente, as per packet instructions. Drain and transfer back into the pot. Add the lemon herb olive oil and toss through to combine. Add in half of the parmesan and mix through. Season with salt and pepper and divide into serving bowls. Top with remaining parmesan cheese.
Our friends at Wine Selectors recommend pairing this dish with a Pinot Grigio
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