|Lemon Pasta (Pasta Pepe e Cacio)|
What better way for a "foodie" to show their support than with a delicous dish. I am sending this recipe over to Ruth at Once Upon a Feast the "pasta queen" for her popular event. I try and join in on the fun whenever I have pasta over at Presto Pasta Nights. There are so many pasta shapes and possibilities that I could easily have pasta every day of the year. My cupboards are always full of pasta in many shapes and sizes. It is too hard to resist at our local Italian grocers. I want to have pasta every day of the year!!!! Presto Pasta Nights event has been the baby of Ruth over at Once Upon a Feast for over 3 glorious years. Whenever we feel the urge for some pasta we can go over to her site and have 3 years of entries from all over the world to choose from from pasta salad to lasagna to pho. To show my support this month for cancer, as well as for Ruth, I have brought a pasta dish that is cheerful and bright with it's lemony yellow flavours. Ruth has this delicious recipe on her site as well. It's that good!!!As Josee suggested I added locally grown asparagus but couldn't stop there...so made the shrimp as well!
**Pasta Pepe e Cacio (Lemon Pasta)**
excerpted from À la di Stasio by Josée di Stasio. © Transcontinental Books, 2008,
1lb/ 454g spaghetti or other long pasta (Ruth’s note: normally I like to cook with multigrain or whole wheat pasta, but this dish really requires white pasta)
Finely grated zest of 2-3 room temperature lemons
Juice of 2 lemons
1-1/3 cups FRESHLY grated Parmigiano-Reggiano cheese or Romano and/or a combination of the two
5 tablespoons extra virgin olive oil
Freshly ground black pepper, to taste
Handful of fresh basil, snipped
Boil the pasta as directed in lots of salted water. Drain and reserve ½ cup cooking water.
While the pasta is cooking prepare the sauce in a large serving bowl. Add lemon zest and juice with cheese and olive oil. Mix well
Drain the pasta allowing a little water to cling to the noodles. Place over the sauce in the serving bowl, and toss well. Add the basil and pepper, toss and taste, adding some pasta water if necessary…Ruth says, "I rarely find I need it, but always like having some handy just in case"
Some delicious variations from Josee di Stasio…
Lemon and Onion: In a skillet heat equal parts olive oil and butter over medium heat. Sauté 2 chopped onions until translucent NOT brown. Add pasta and lemon sauce, toss and serve.
Lemon Asparagus: In the salted boiling water BEFORE you cook the pasta, cook trimmed asparagus until tender, remove with slotted spoon and rinse under cold running water, chop and reheat with pasta for the last minute of pasta cooking. Add drained pasta and asparagus to lemon sauce, toss and serve.
Lemon Seafood (as Josee says, usually Italians do not mix seafood with Parmesan cheese, but this sounds too good to pass up): While the pasta is cooking, heat oil (olive or lemon olive oil in a hot skillet, sauté shelled shrimps with a pinch or two of hot chili pepper flakes. Spoon over the lemon pasta and serve.
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