Refreshing Zest

I had an action-packed day so needed something easy to throw together and caught sight of our rosemary growing in the garden and knew just what I'd do - Rosemary Lemon-Lime Pasta. I came across this recipe in March 2002 as I see from the Web link printed across the bottom of the recipe page. It's a recipe from Dean & Deluca: The Food and Wine Cookbook. The sauce is no-cook and can be pulled together as the pasta is cooking. I love the bright flavours of the citrus and the heady aroma from the freshly plucked rosemary.

Rosemary Lemon-Lime Pasta (serves 4 as a main course)
3/4 cup extra-virgin olive oil
1 cup grated Parmesan cheese
1/4 cup minced fresh rosemary
Juice of 2 lemons and 1 lime
Salt and freshly ground pepper to taste
1 pound dried linguine or other dried pasta

In a large bowl, combine all the ingredients (except the pasta) and stir to blend.

Meanwhile, cook the pasta in a large pot of salted boiling water until al dente, about 10 minutes. Drain and shake dry. Add to the bowl of sauce, toss to coat, and serve at once.