Orange-spiced Pasta al Limone

Pasta al limone is having a major moment this summer, and it’s easy to see why. It's the perfect dish for warm weather. But let’s be honest—it can sometimes feel a little one-dimensional, with the lemon taking centre stage. That’s where LECCA’s orange spice mix comes in - this version of pasta al limone gains a depth that balances out the sharp citrus and adds a new layer of complexity. It’s the same fresh, vibrant dish you love, but with a little something extra. And while you can use mint or basil, we highly recommend mixing both for a fresh and aromatic twist.

Ingredients:

•  Linguine pasta
•  A handful each of mint leaves and basil
• 1 lemon per person
•  Olive oil
•  Pecorino Romano (a good handful or two)
•  Salt and pepper to taste
• 1 tablespoon LECCA Orange Spice Mix

Instructions:

1. Cook the pasta: Cook the pasta in salted boiling water according to the package instructions. Reserve a cup of pasta water before draining.
2. Zest the lemons: While the pasta is cooking, zest one lemon per person onto a plate.
3. Juice the lemons: Cut the lemons in half and squeeze the juice into a glass or bowl.
4. Heat the olive oil: In a large sauté pan, heat a good swig of olive oil over medium-high heat.
5. Add lemon and spice: Add the lemon zest, half of the lemon juice, and a tablespoon of LECCA Orange Spice Mix to the pan. Stir to combine.
6. Add herbs: toss in a mix of mint and basil leaves into the pan until aromatic.
7. Combine pasta and sauce: add the drained pasta to the pan with the lemon and spice mixture.
8. Add pasta water: pour in some of the reserved pasta water to the pan and turn the heat up to high. stir constantly as the pasta absorbs the sauce and the water evaporates.
9. Finish with lemon: Add the remaining lemon juice.
10. Add cheese: Remove the pan from the heat and toss in the Pecorino Romano. Mix well to coat the pasta.
11. Serve: garnish with a few more mint and basil leaves. Serve immediately.