Pasta a la Limone

I came across this pasta recipe on America’s Test Kitchen, which is one of Joanie and my FAVORITE websites!  I watched the video and could almost taste the lemon and basil.  My mouth was watering, I had to make it.  I was slightly skeptical that it wouldn’t turn out very flavorful because it uses pasta water and a splash of heavy cream for the main ingredients in the sauce.  Boy was I wrong!  This pasta is a really good summer time dish.  It’s very light and refreshing, tasting of lemony tartness and fresh basil!  I’m in LOVE!!  I usually tweak a few things in recipes to suit to my taste, for this one I doubled the parmesan and added a little more lemon zest.  If you are preparing this recipe for less than 6 people you might want to cut recipe in half, unless you want leftovers.  The recipe says it feeds 4-6.  Using a whole pound of pasta, this recipe feeds at least 8, especially if you’re using it as a side dish.

This makes a quick and easy weeknight meal, taking only minutes more than the time it takes to cook the pasta.  Buon appetito!!  ~Janna

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Ingredients:

Table salt
1 Lb spaghetti
1/4 C extra virgin olive oil, plus more for serving
1 medium shallot, minced (about 3 tablespoons)
1/4 heavy cream
2 Tsp finely grated lemon zest and 1/4 of fresh lemon juice (about 3 lemons)
2 Oz finely grated parmesan cheese, plus more for serving
ground black pepper
2 Tbs finely shredded fresh basil leaves

Method:

Bring 4 quarts of water to a boil in a dutch oven or large pot.  Add 1 tablespoon salt and pasta to boiling water, cook stirring frequently until cooked al dente, about 7 minutes.  Reserve 1 3/4 cups of the pasta water, drain pasta and set aside.

Heat 1 tablespoon oil in the now empty pot over medium heat until oil is shimmering and hot.  Add shallot and 1/2 teaspoon salt; cook until shallot is softened, about 2 minutes.
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Whisk 1 1/2 cups of reserved pasta water and cream into pot.  Bring to simmer and cook for 2 minutes.  Remove pot from heat, return pasta to pot and stir until coated.  Stir in remaining 3 tablespoons of oil, lemon zest, lemon juice, cheese and 1/2 teaspoon black pepper.

Cover and let pasta stand for 2 minutes, tossing frequently and adjusting consistency with remaining 1/4 pasta water if necessary.
Chiffonade
Stir in fresh basil and season with salt and pepper to taste.  Serve, drizzling individual portion with oil, a sprinkle of cheese and a bit more basil.Picture3

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