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Spaghetti with Lemon Recipe

Adapted from The Seasons of Parmigiano-Reggiano by Nancy Radke.

As a lover of Parmigiano-Reggiano and lemon, this is one of my favorite recipes. Quick, simple, perfect.

ingredients
2-3 tablespoons course sea salt
1 pound long pasta - like spaghetti
10 tablespoons unsalted butter - the highest quality you can find
1 tablespoon lemon zest
2 tablespoons lemon juice
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/3 cup packed fresh basil leaves - chopped
3/4 cup freshly grated Parmisiano-Reggiano
Lemon olive oil to finish (optional)
6 sprigs fresh basil for garnish

directions:
1. Add course sea salt to 2 gallons of rapidly boiling water. Stir in pasta and cook until al dente. Drain.

2. Meanwhile, melt butter in a large saute pan. Add zest, juice, salt and pepper. heat gently 1 minute. Toss with pasta.

3. Add basil and Parmigiano-Reggiano and toss until pasta is evenly coated. Serve in warm pasta bowls, finish with drizzle of lemon olive oil, and garnish. Sprinkle with more Parmigiano-Reggiano at the table.

serves 6
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