Extreme Lemon Pasta
Per serving
A very lemony pasta that can be eaten as a main meal with a salad and toasted bread, or as a side dish with chicken or seafood. It's especially delicious served with pan seared shrimp. I counted a tablespooon of lemon juice/zest as the yield from one medium lemon. So the amount can be a little under- or over if you like it really sour!
Ingredients
4 serv.- lb pasta (linguini or spaghetti)↗3⁄4 - 1
- tablespoons butter↗2
- tablespoons olive oil↗2
- garlic cloves, minced↗3
- cup half-and-half cream↗1
- tablespoons lemon zest↗2
- tablespoons lemon juice↗2
- cup parmesan cheese, grated↗1⁄2
- cup basil leaves, coarsly sliced↗1⁄4 - 1⁄2
- parmesan cheese (to garnish)↗
- tablespoons pine nuts, toasted↗3
Step-by-step instructions
- 1
Boil pasta 'til almost done; remove pan from heat.
- 2
In another pan, that the pasta will fit into later, melt the butter and olive oil. Saute minced garlic til fragant but not brown, about 5 minutes.
- 3
Pour the cream into the pan.
- 4
Turn heat to med-high. Bring butter and cream to a gentle boil. It may curdle but will smooth out later.
- 5
Once boiling, add the lemon juice and zest. Turn down heat to simmer and continue stirring until reduced by almost a third. Remove sauce from heat.
- 6
Drain the pasta; pour it into the sauce and gently toss pasta with lemon sauce.
- 7
Grate parmesan over top, add the basil, and gently toss again.
- 8
To serve, plate the Lemon Pasta and garnish with more parmesan and sprinkle toasted pine nuts over.
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