Saturday, March 26, 2011

Lemon cream spaghetti

Smitten kitchen's lemon cream spaghetti
3 lemons' juice
1 tbsp lemon zest
1/4 c cream
1/4 c olive oil
1c pasta water
1/2c parmesan
Shredded basil

1 pound spaghetti or linguine
3 lemons
1/4 cup extra virgin olive oil , plus additional for serving
1/4 cup heavy cream
1 ounce finely grated Parmesan cheese (about 1/2 cup), plus additional for serving
Ground black pepper
Small handful fresh basil, shredded

- Cook linguine or spaghetti in well-salted water to your al dente tastes in a large, wide-bottomed pot. (You’ll have fewer dishes to wash if you use this pot to assemble the dish as well.)
While pasta is cooking . . .
- Zest lemons until you have a little shy of a tablespoon of zest. Juice lemons — you’ll have anywhere from 1/3 to 1/2 cup lemon juice.
- Drain pasta, reserving 1 1/2 cups of pasta cooking water.
- Boil the olive oil, cream, zest and 1 cup of the reserved pasta water together for two minutes over high heat. - Return pasta to pot and stir until coated.
- Add the cheese and 1/4 cup lemon juice and toss, toss, toss everything together.
- Add more pasta water, 1/4 cup at a time, if you’d like your dish a little looser. Quickly taste a strand of pasta and see if you want to add the remaining lemon juice (we did). Stir in basil or arugula and season generously with salt and pepper.
Serve immediately, drizzling individual portions with a bit of extra olive oil and sprinkling with extra Parmesan. cheese

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