1. Combine and let sit for 90 mins:

• 1/2 cup finely chopped fresh herbs (italian parsley, basil, mint, cilantro, or a mix)
• zest of one lemon
• 3 tsp of black peppercorns, ground on the coarsest setting
• 3 tbsp quality olive oil
• A very very small amount of red pepper flakes. Like, a few flakes.

2. Cook:

• 220g pasta

If using filled pasta, you can probably up it to ~275-300g.

Retain some pasta water if you're using a colander. I just strain the noodles loosely with a wooden spoon and use the water that wants to stay in the pot but that is also a good way to burn yourself.

3. Combine everything above with:

• 2 tbsp lemon juice (usually what I get from 1/2 a good lemon)
• A sprinkle of salt
• Pasta water as needed.

Notes

• So much pepper. If you have a mortar and pestle, you can ground the pepper by hand to get some more fun pepper bombs in there. Do not use pre-ground pepper.