This is a pasta that doesn't expect hand-eye coordination or time management. It's just as happy being served hot, warm, even cold. And all you have to do -- other than boiling pasta -- is put items in a bowl and stir. In other words, it's what you serve when you want to throw a dinner party and come across and blithely, gloriously relaxed as Nigella Lawson always does. She says this is one of her proudest creations. But it's also a pasta that you can happily cook alone, and eat alone until you can't eat any more. Then pack up whatever's left -- for lunch, or tomorrow's dinner, or Saturday's picnic, or a cold midnight snack. Adapted slightly from Nigella Express (Hyperion, 2007). —Genius Recipes
4 to 6
(8 ounces) finely sliced cremini or button mushrooms
extra-virgin olive oil
Maldon or kosher salt or 1 1/2 teaspoons table salt
small clove garlic, minced
lemon, zested and juiced
fresh thyme stripped to give 1 teaspoon leaves
linguine or other pasta shape
bunch fresh flat-leaf parsley, leaves chopped, to give 1/2 cup
freshly grated Parmesan, to taste (up to 3 tablespoons)
Freshly ground black pepper
In This Recipe
Slice the mushrooms finely, and put them into a large bowl with the oil, salt, garlic, lemon juice and zest, and gorgeously scented thyme leaves.
Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.
Toss everything together well, and then add the parsley, cheese, and pepper before tossing again. Eat with joy in your heart.
Genius recipes surprise us and make us rethink cooking tropes. They're handed down by luminaries of the food world and become their legacy. They get us talking and change the way we cook. And, once we've folded them into our repertoires, they make us feel pretty genius too. Watch for new Genius Recipes every Wednesday morning on our blog, dug up by Food52's Senior Editor Kristen Miglore.