Spaghettini with Lemon Zest and Chives
1lb spagettini
Zest and juice of 1 lemon
1 stick butter, cut into small pieces
1c. ricotta salata cheese or Parmesan, coarsely grated
2 Tbsp. fresh chives or scallion greens, thinly chopped
Salt and pepper
In a large pot of boiling salted water, cook 1 pound of spaghettini, until al dente according to package instructions. Grate the zest of 1 lemon into a large pasta bowl. Juice the lemon, and add juice to the bowl. Stir in 1 stick butter, cut into small pieces, and 1 cup coarsely grated ricotta salate cheese or Parmesan. Add drained pasta to lemon sauce, and sprinkle in 2 Tbsp thinly chopped fresh chives or scallion greens. Season with salt and pepper. Toss well, and serve