12 August 2011

Pasta al limone

Pasta, pasta!

I love pasta, but am tired of making the same old bolognese once and again, and strongly refuse to use one of those sauces that you can buy in the supermarket. So I have decided to experiment with new recipes. For tonight I have chosen pasta al limone because I have never tried something like that before, but also (mainly) because I love citrus. I have followed my friend Gata Vagabunda's recipe and am quite happy with the result! The recipe is very simple, and the result is surprising (at least it was for me). So I would suggest you to give it a try sometime. Here it comes.

What you need for 2 servings:

  • 250 g long pasta like spaghetti. They should preferably be thick-ish. I used bavette n. 13 instead.
  • a bit of butter
  • 2 garlic cloves, peeled but in one piece
  • 2 big lemons, the freshest ones you can find
  • 200 mL cream
  • parmesan cheese
  • salt and pepper
  • basilicum

How to prepare this Pasta al Limone:

Fill a cooking pot with salted water and heat until boiling. Cook the pasta in that water until al dente (you can follow the time suggested in the pasta package).
Let's prepare the sauce while the pasta is boiling. First, zest the lemons using a thin grater. Beware not to take also the white part of the lemon skin, because that would make the sauce too sour. Keep this lemon zest for later.

Take a large frying pan and put some butter in it. Heat slowly until the butter melts, and fry the garlic cloves there. Once the garlic is toasted, take it out from the pan and instead add the cream and the lemon zest, salt and pepper. Let the sauce cook until the pasta is ready.

Drain the pasta, bring it to the frying pan with the sauce, and stir it all together. Serve and top with grounded parmesan cheese and a couple of basilicum leaves finely chopped. Ready! It will please your taste, and leave a delicious smell in your kitchen.

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