I made lemon pasta last night, for the first time in a few years. Also, this rendition was the closest to the lemon pasta I had in Italy back in 1997. The recipe was very simple, and quite tasty. I made this up on the spot last night:
- zest of one lemon. I used a paring knife to “shave” off the zest, then minced it to little tiny pieces (also cut my thumb).
- 3-4 Tablespoons butter
- 2-3 Tablespoons olive oil
- juice of 1/2 lemon
- salt and black pepper
- 1 pound small pasta (bow ties, penne, etc.)
melt the butter in a pan over low heat, add the olive oil, the zest and the salt. warm through. squeeze in lemon juice. set heat to as low as possible or turn off. cook the pasta to al dente, drain, add the sauce to the pasta. Serve with Parmesan cheese.
We also had lightly sauted asparagus: olive oil, salt, pepper, garlic, asparagus. A very yummy and quick Friday night dinner!