Ingredients
Equipment
Method
- Start by preheating your oven to 350°F. Line a small baking sheet with parchment paper. This step ensures that your lemon slices roast evenly and don’t stick.
- Lay the lemon slices flat on the baking sheet. Drizzle with extra-virgin olive oil and sprinkle with some salt. Pop them in the oven and roast for about 15 to 20 minutes. You’re looking for them to turn a lovely golden brown around the edges.
- Once the lemons are roasted, finely mince them and set aside. This will infuse the dish with a rich lemon flavor.
- Now, grab a medium-sized pot and place it on the stove. Add the remaining extra-virgin olive oil, minced garlic, lemon juice, and a pinch of sea salt.
- Bring a large pot of salted water to a boil for the linguine pasta. Cook according to package directions until al dente. Remember to reserve ¼ cup of the pasta cooking water before draining!
- Once the pasta is cooked, scoop it back into the pot along with the reserved pasta water. Toss in the arugula and stir gently. If the arugula isn't wilting, you can gently heat the pot until it does.
- Next, add in the thyme, roasted tomatoes, and those finely minced lemons. Toss everything together until well mixed.
- Now, it’s time to add the final touches. Top the dish with torn mozzarella, toasted pine nuts, and fresh basil. Gently toss once more.
- Finally, season to taste with sea salt and freshly ground black pepper. Serve immediately and enjoy your delicious creation!
Notes
To store leftovers, place them in an airtight container. They can last in the fridge for up to three days.