Last week I wrote about my (imaginary) culinary trip to Spain. This week Italy is on the menu.
Lemon pasta is one of those dishes I've seen from time to time over the years, but never got around to making until last week. After one bite I knew this recipe was going in my permanent recipe file. Bright, yet rich is how I would describe this easy and quick pasta dish.
Lemon, light cream and parmesan enrobe long, thin pasta for a bright and perfect for spring dish. You might be tempted to toss in a handful of tiny green peas or steamed asparagus tips, and though those would be delicious, the dish doesn't need them.
Fresh ingredients are key to the success of this dish. Don't use old, shriveled lemons and please, for the love of food, don't use cheese that comes in a green shaker.
Tagliolini al Limone
Salt
8 to 12 ounces dried long thin pasta such as tagliolini, spaghetti or linguine (see note)
2 large lemons, scrubbed
3 1/2 tablespoons butter
1 tablespoon olive oil
1/2 cup light cream OR whipping cream
1 1/2 ounces freshly grated Parmigiano-Reggiano, divided use (I use a Microplane brand grater for fluffy, quick-melting curls.)
Ground black pepper
Crushed red pepper flakes, optional
Parsley, for garnish
Bring a large pot of salted water to a boil. Add pasta and cook to al dente according to package directions. Drain, reserving a few tablespoons of the cooking water.
Meanwhile, finely grate the zest of both lemons (again I use the Microplane brand grater). Cut each lemon in half and juice, straining out seeds if necessary.
In a wide skillet, melt the butter with the olive oil over medium heat. When foaming subsides, add the lemon zest and cook, stirring, for 1 minute. Then add the juice and simmer 3 minutes. Stir in the cream and 3/4 of the cheese. Cook 1 to 2 minutes or until thickened. Turn off heat. Add the drained pasta and toss gently to coat. If mixture seems dry, add the reserved cooking water. Season with black pepper, red pepper (if desired) and a sprinkle of parsley and the remaining cheese.
Makes 3 to 4 servings.
Note: Can substitute 1 1/2 pounds fresh pasta.
Recipe adapted from Acquacotta: Recipes and Stories from Tuscany's Secret Silver Coast by Emiko Davies
Food on 05/03/2017