Lemon paste is quick and easy to prepare, but so delicious that it is also suitable for parties.
Pasta al Limone can also be seasoned with fresh herbs. Adobe Stock
Pasta al limonen, or the creamy citrusiness of lemon paste, has charmed several home chefs. The pasta is easily prepared in 20 minutes, but its delicacy is also appealing to dinner guests.
The sauce is practically ready while the pasta is cooking in the pan. The portion will be especially delicious if you use fresh pasta, but nothing can go with dry pasta.
If lemon paste becomes your weekly favorite, you can apply variation to the sauce by adding fresh herbs, capers, chili, or sun-dried tomatoes, for example.
Pasta al Limone
(2-3 servings)
salt
2 large lemons
less than 1 dl of grated parmesan cheese
350 g of long-range fresh pasta, such as fettucine
4 tablespoons butter
1 tablespoon olive oil
1 dl whipped cream
black pepper mill
1. Bring the water to a boil in a large saucepan over medium heat. Sprinkle briskly with salt in boiling water.
2. Grate the lemon zest and then squeeze the juice.
3. In a large skillet, heat 4 tablespoons butter and 1 tablespoon olive oil over medium heat until butter is melted. Stir in the lemon zest and heat, stirring constantly, for one minute. Add the lemon juice to the mixture and let it simmer for 3 minutes. Add whipped cream to the pan and season with salt and pepper. Leave on the bubbles until the sauce has boiled slightly, for about a couple of minutes. Move the pan away from the stove.
4. Add the pasta to the boiling water and cook according to the instructions on the package for al dente ripeness. Before draining the pasta, collect about 1.5 dl of pasta in boiling water.
5. Add the pasta to the sauce and heat over medium heat. Add a little boiling water to the sauce and the pasta and mix until the pasta is completely covered with the sauce. Serve immediately with grated Parmesan cheese.
Prescription: The Kitchn
The story was first published on November 3, 2020.