Silky lemon pasta with a subtle Japanese matcha twist — where Italian comfort meets the beauty of Being Co. Premium Japanese Matcha.

YOU’LL NEED

Serves 2

• 200 g spaghetti or Fettuccine
• 1½ tsp Being Co. Premium Japanese Matcha
• 2 tbsp hot water
• 1 tbsp extra virgin olive oil
• 1 garlic clove, finely grated
• ½ cup thickened cream
• Zest of ½ lemon
• 1 tbsp fresh lemon juice
• 40 g finely grated Parmesan
• ½ tsp sea salt
• Freshly cracked black pepper
• Extra Parmesan, to serve
• Optional: microgreens or edible flowers to finish

MAKE IT

1. Cook the pasta
Cook the pasta in a large pot of salted water until al dente. Reserve ½ cup of pasta water, then drain.

2. Prepare the matcha
Whisk the Being Co. Premium Japanese Matcha with 2 tbsp hot water until completely smooth and lump-free.

3. Start the sauce
Heat the olive oil in a large frying pan over medium-low heat. Add the garlic and gently cook for about 30 seconds.

Add the cream, lemon zest and Parmesan. Stir until the Parmesan has melted and the sauce is smooth.

4. Add the matcha
Reduce the heat to low and stir the matcha mixture through the sauce.

5. Bring it together
Add the cooked pasta and toss until beautifully coated. Add a little reserved pasta water at a time until the sauce becomes silky and glossy.

6. Finish
Stir through the fresh lemon juice and season with sea salt and plenty of freshly cracked black pepper.

Twirl into bowls and finish with Parmesan, a little lemon zest and optional microgreens or edible flowers.

BEING CO. TIP

Keep the matcha subtle. You want the creamy lemon and Parmesan to shine, with the Japanese matcha adding an earthy depth and that beautiful natural green colour.

SERVES 2