Linguine with Lemon

1. Prepare Lemons

Zest and juice the Meyer lemons, ensuring you collect all of the zest and juice for use in the pasta.

2. Cook Linguine

Bring a large pot of water to boil and add the kosher salt. Cook the linguine according to the package instructions until al dente.

3. Combine Ingredients

In a large mixing bowl, whisk together the lemon zest, lemon juice, and extra virgin olive oil. Add the cooked linguine to the bowl and toss to coat evenly with the lemon and olive oil mixture.

4. Serve

Divide the linguine into serving dishes, garnish with additional lemon zest if desired, and serve immediately while hot.