Spaghetti with spearmint and olive oil/lemon dressing

Light, easy and fast pasta dish for those days we come back late from work and we need to have something ready in short time... Simple ingredients with a delicious result and a recipe for all seasons

Adapted from a recipe of Efi Yialoussi in
"Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 4 people):
350gr. spaghetti
1 tea-cup of fresh spearmint (or mint) leaves, hand-torn (you can also substitute with basil)
3 tbsp of olive oil
1 small clove of garlic, well minced (optional- my addition)
1/3 tea-cup of lemon juice
½ tea-cup of Greek Kefalotyri cheese, grated (or other hard/salty cheese)
salt
pepper
zest from a lemon

Method:
Boil the pasta in plenty of salted water according to the instructions on the packet or your preference.

In the meantime, put in a bowl the lemon juice and the oil and beat until they blend well. Add in the bowl the cheese, the spearmint, a pinch of salt, pepper and the garlic (if used). Beat again the ingredients to blend.

Drain the pasta well and transfer into a large deep serving platter. Pour over with the lemon sauce, toss with two forks well and sprinkle on top with the lemon zest.

Serve immediately while the pasta is still warm.