Name: Tagliatelle with Rosemary and Lemon
Yield: Makes 4 to 6 servings
Ingredients: 3 tablespoons coarse sea salt; 1 pound fresh tagliatelle pasta or imported Italian linguine; 1/2 cup extra-virgin olive oil; 1/2 cup freshly squeezed lemon juice; 2 cups fresh rosemary leaves, finely minced; 2 cups (8 ounces) freshly grated Parmigiano-Reggiano cheese; Fine sea salt to taste

One summer this was the recipe of the season. I had a guest and we ate this beautifully simple pasta for dinner three nights in a row. I could have gone for a fourth, but we went out to dinner instead. What could possibly be bad about the trio of fresh golden pasta, lemons from the tree, and rosemary from right outside the kitchen door? A touch of Parmesan, a sip of wine, and the celebration has begun!

Recipe notes

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