Recipe: A Zest for Simplicity - Pasta al Limone with a Lemon Myrtle Twist

There are certain dishes that transcend their humble ingredients, offering something greater than the sum of their parts. Pasta al Limone is one such dish — a silky, citrus-laced tangle of noodles that walks the line between comfort food and culinary reverie.

It’s a dish that speaks fluently in the language of restraint: lemon, cheese, olive oil, and pasta. And yet, it sings.

In this twist-up recipe, a distinctly Australian note is introduced — a drizzle of extra virgin olive oil infused with Lemon Myrtle, our native botanical known for its aromatic brightness and quiet potency.

Easy and oh-so-delicious!

The Recipe: Pasta al Limone with Lemon Myrtle EVOO

Serves: 2

Prep Time: 5 minutes

Cook Time: 10 minutes

Difficulty: Almost suspiciously simple

Ingredients:

• 250g linguine or spaghetti (we stock authentic Italian pasta in our shop)

• Zest of 1 lemon

• Juice of ½ lemon

• 2 tablespoons Lemon Myrtle-infused extra virgin olive oil (we stock this amazing oil too!)

• 50g freshly grated Parmesan or Pecorino Romano

• Reserved pasta water (approximately ½ cup)

• Salt and freshly ground black pepper, to taste

• Optional: a scattering of chopped flat-leaf parsley or basil

The Lemon Myrtle adds freshness to this elegant oil

Method:

1. Bring a pot of well-salted water to a boil. Cook pasta until al dente — tender, but with a slight resistance, like the plot of a well-paced novel.

2. Meanwhile, in a large mixing bowl, combine the lemon zest, juice, and Lemon Myrtle olive oil. This mixture will form the aromatic heart of your sauce.

3. Before draining the pasta, reserve half a cup of the starchy water. This step, often overlooked, is where the magic begins.

4. Toss the hot pasta directly into the bowl with the lemon-olive oil mixture. Stir gently. Add the cheese in increments, alternating with splashes of pasta water, until the sauce becomes creamy, loose, and glossy.

5. Season with salt and pepper. Garnish with fresh herbs if desired, and serve immediately.

Notes from the Larder: Why These Ingredients Matter

Beyond its breezy charm, this dish offers a quiet bounty of healthful elements:

• Lemon Myrtle, a fragrant native shrub, has long been revered in Indigenous medicine for its anti-inflammatory and antimicrobial properties. Its high citral content gives it an aroma that’s more lemon than lemon.

• Extra Virgin Olive Oil, particularly when cold-pressed and unfiltered, is rich in antioxidants and heart-healthy fats. It’s Mediterranean wisdom in a bottle.

• Lemon delivers not only vibrancy but also a meaningful dose of Vitamin C and digestive support — no small feat for a fruit best known for sourness.

• Parmesan or Pecorino Romano, in modest amounts, lends protein and calcium along with a welcome savoury depth. A nod to indulgence without tipping into excess.

Authentic Italian pasta is a must try

🍷 A Wine to Match – Local Drops that Sing

A dish as bright and delicate as Pasta al Limone pairs beautifully with wines that echo its citrus tones without overpowering the balance. We’re looking local, of course.

• Margaret River Chardonnay – Look for unoaked or lightly oaked styles. They bring lemon blossom, white peach, and a subtle creaminess that dances effortlessly with the citrusy pasta. Names like Cullen, Voyager Estate, or Xanadu deliver beautifully nuanced bottles.

• Swan Valley Verdelho – Dry, fresh, and zippy, Verdelho offers tropical fruit notes with enough acidity to cleanse the palate between bites. It’s a vibrant, underappreciated gem that holds its own next to lemon and cheese.

These wines don’t just complement the dish — they elevate it. Think of them as a finishing touch, like the last twist of lemon zest over the plate.

Bon appétit!