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Credit To: Jamie Oliver from his website www.jamieoliver.com
500 g dried linguine pasta
juice of 3 Sicilian lemons, zest of 1
6 tablespoons extra virgin olive oil
125 g Parmesan cheese, grated
sea salt
freshly ground black pepper
1 large bunch fresh basil, leaves picked and finely chopped
1 handful rocket
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 volcanoveggie
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