• Lunch
  • |
  • Dinner

Emiko Davies' Tagliolini Al Limone

  • 5 MINS
  • |
  • 10 MINS
  • |
  • SERVES 2
A recipe for summer - vibrant, fresh, and comes together in minutes.
Emiko Davies' Tagliolini Al Limone


  • - 250 grams of fresh tagliolini or linguine pasta (if you have to use dry pasta, then use 90 grams per person)
  • - The zest and juice of 1 large organic, untreated lemon
  • - About 50 grams of butter
  • - 1 tablespoon of olive oil
  • - 50 grams of caprino (creamy goat cheese) or a dash of cream
  • - 1/2 tsp chilli flakes, to taste
  • - Generous amount of grated Parmesan cheese
  • - Parsley
  • - Salt and white pepper to taste


  1. Put a large pot of water on to boil for the pasta. When the water is boiling, add salt and the pasta. If it’s fresh pasta, it should only take a few minutes to cook and that’s all you will need to make the sauce.
  2. In the meantime, place the butter and olive oil over a medium heat. When the butter begins to melt, add the zest of the lemon (make sure it’s just the zest without any of the wh ite pith) and let cook for about a minute. It’s important not to let the lemon burn: you can add about half a cup of the water that the pasta is cooking in or even half a glass of white wine at this point, along with the lemon juice. Let simmer for two min utes.
  3. Add the goat cheese (or cream if using) and a tablespoon of the pasta water and let melt. Taste and season as needed with chilli, salt and white pepper.
  4. Add the cooked pasta to the sauce and toss to coat. Garnish with chopped parsley and Parmesan cheese.