Lemon Anchovy Pasta
recipe

A quick and delicious pasta dish perfect for busy weeknights. This recipe combines the freshness of lemon, the umami of anchovies, and the richness of parmesan. Preparation time is only 20 minutes and it serves four.
Preparation Time: 20 min
Serving Size: 4

Ingredients:

- 400 g whole grain pasta
- 1 organic lemon
- 1 garlic clove
- 8-10 anchovy fillets
- 3 hard-boiled eggs
- About 250 ml grated parmesan cheese
- ½ dl cold-pressed olive oil
- A couple of handfuls of fresh herbs (e.g., dill, chives, flat-leaf parsley)
- Freshly ground black pepper
- (Fine sea salt)

Instructions:

1. Wash the lemon with hot water and grate the yellow zest into a bowl. Squeeze the lemon juice into the bowl.
2. Chop the garlic clove and add it to the bowl. Add the chopped anchovy fillets.
3. Grate a generous amount of parmesan cheese into the mixture. Mash the hard-boiled eggs with a fork and add them to the bowl.
4. Drizzle olive oil over the mixture and add the fresh herbs.
5. Season with black pepper and salt if needed.
6. Bring a pot of water to a boil and add salt. Cook the pasta according to the package instructions, reserving a cup of the pasta water.
7. Drain the pasta and combine it with the sauce. Mix well, adding reserved pasta water as needed if the pasta seems dry.
8. Grate additional parmesan on top and sprinkle with freshly ground black pepper before serving.
Nutritional Information (per serving):
- Calories: approx. 650 kcal
- Protein: 30 g
- Carbohydrates: 70 g
- Fat: 25 g
- Fiber: 8 g

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