Food / Wellbeing

This recipe for tagliolini al limone is the perfect dinner solution for those hot summer nights

Tagliolini al limone recipe

After what always feels like a frantic and sometimes overwhelming start to the festive season, the few days leading up to new years is a moment where we like to take a well-deserved break from the kitchen. That doesn't mean we will ever compromise on a great dish – in fact, it's almost the opposite. Simple is best, after all. For those evenings when you can hardly bare the thought of cooking but still want to serve up a delicious meal, author Emiko Davies has shared her recipe for a flavourful but easy tagliolini al limone.

As part of the social enterprise Food For Everyone, Davies' tagliolini al limone recipe is part of the third collection of limited-edition recipe posters; with 50% of all profits from sales being donated to food banks such as OzHarvest, SecondBite, and Asylum Seekers Resource Centre.

A dish that will always come in handy, we're sharing the full recipe below.


Tagliolini al limone

Serves 2


  • 250 grams of fresh tagliolini or linguine pasta (if you have to use dry pasta, then use 90 grams per person)
  • The zest and juice of 1 large organic, untreated lemon
  • About 50 grams of butter
  • 1 tablespoon of olive oil
  • 50 grams of caprino (creamy goat cheese) or a dash of cream
  • 2 small dried chillis
  • Generous amount of grated Parmesan cheese § Parsley
  • Salt and white pepper to taste


  1. Put a large pot of water on to boil for the pasta. When the water is boiling, add salt and the pasta. If it’s fresh pasta, it should only take a few minutes to cook and that’s all you will need to make the sauce.
  2. In the meantime, place the butter and olive oil over a medium heat. When the butter begins to melt, add the zest of the lemon (make sure it’s just the zest without any of the white pith) and let cook for about a minute. It’s important not to let the lemon burn: you can add about half a cup of the water that the pasta is cooking in or even half a glass of white wine at this point, along with the lemon juice. Let simmer for two minutes.
  3. Add the goat cheese (or cream if using) and a tablespoon of the pasta water and let melt. Taste and season as needed with chilli, salt and white pepper.
  4. Add the cooked pasta to the sauce and toss to coat. Garnish with chopped parsley and Parmesan cheese.

You can find the posters exclusively through Food For Everyone online. And if you're looking for more easy weeknight dishes to try out, look to our roundup of easy dinner recipes that still pack a punch.


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