Spaghetti w Gremolata 

Takes 15 minutes – Serves 4

Gremolata’s just a fancy word for parsley and other things zapped in a food processor. There’s a million versions of this classic Italian condiment. After years of playing around this is the one I’ve developed I love the most… I love it because it’s SO versatile; great on roasted veg and grilled meats (lamb, beef, chicken). Think of it as pesto without the olive oil.

- 1lb. box of spaghetti
- 1 bunch of flat leaf parsley (using a little of the stems is ok as well)
- Zest of 1 lemon
- 1 cup rough chopped walnuts
- 1 cup parmesan (or 150gms of fresh Parmesan, rough chopped)
- salt/pepper to taste

In a food processer add parsley, lemon zest, walnuts and parmesan. Pulse until breadcrumb consistency is achieved. Some prefer their gremolata chunkier. There’s no right or wrong - pop the lid of the processor and stop when it what suits you.

Cook off your pasta, strain water and toss pasta in a large bowl with a good splash of olive oil. Go heavy on your oil, you want the pasta heavily coated. Plate up the pasta and sprinkle gremolata over the top, then slide you plates (or 1 large platter if you prefer, I do) under a broiler on high for 2 minutes. Remind your guests “the plate is hot”. The fun with this dish is people can continue to season as they like at the table - add perhaps a squeeze of lemon, drizzle of oil, cracked pepper or even more parm? Toss it all on the table and let them play. Btw any excess gremolata lasts in the fridge for 3 to 4 days.