Wednesday, June 23, 2010

Lemon Pasta

June is exceptionally hot this year. We've had another hot week with temperatures above 90F. And another busy day - the last day of school. I'm trying to do all the errands before boys stay at home for the rest of the week. But nothing could be an excuse not to make a dinner on time. I'm thinking about something light and easy again, something that would satisfy the whole family at the same time and would be appropriate to celebrate summer and vacations. There is only one such thing - pasta.

On a cold, rainy, sunny, bad, or happy day it is always comfort and reward. Any kind, depending on the season, with tomatoes, salmon, lemon, pepper, meat, mushrooms, and a variety of herbs. Safe - everyone likes it, simple and easy but how tasty and delicious, especially with a glass of good wine! I chose the one with lemon, as it would be very refreshing on such a humid evening.

Lemon Pasta

1 pound of linguine pasta,
11/2 cup of heavy whipping cream,
2 tbsps butter,
2 lemons,
1/4 cup roasted pine nuts,
salt, freshly ground pepper,
freshly ground Parmesan cheese,
1/2 bunch flat leaf parsley

1. Cook pasta al dente for about 8-9 minutes in a big pot of water with one tbsp of salt.
2. Roast pine nuts on a dry pan until dark gold.
3. Grate lemon peel from two lemons using a grater with small holes.
4. Squeeze juice from one lemon.

5. In a big, non-stick pot melt butter, add cream, lemon juice, lemon peel, and pine nuts and heat up just to the point of boiling.
6. Add cooked pasta to the sauce and mix it gently together.
7. Season with pepper.
8. Put pasta in a bowl, finish with chopped parsley and freshly ground Parmesan cheese.

Bon Appetit

And do not forget a glass of wine.

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