Spaghettini with Lemon Zest and Chives - Spaghettini

Method

• In a large pot of boiling salted water, cook 1 pound of spaghettini, or thin spaghetti, 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 salata cheese or Parmesan.
• Add drained pasta to lemon sauce, and sprinkle in 2 tablespoons thinly chopped fresh chives or scallion greens.
• Season with salt and pepper.
• Toss well, and serve.
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