Garden Recipes: A Taste of Summer with Pasta Meyer Lemon
Citrus fruit has a way of tricking us into thinking a corner of summer is with us in winter. At Eye of the Day every one of our citrus trees are decorated with orange, gold and yellow fruit and I am HAPPY to harvest a few pieces every day. Get yourself some of the little golden, smooth skinned lemons that are on the trees and in the markets right now and make this: (don’t worry yourself silly about the cream, just do it!) And since you will have plenty of these yellow gems, make a cocktail too!
Pasta Meyer Lemon for 4-6 dinners
1 lb pasta, fettuccine or tagliatelle: perfect
2 C heavy cream
2 t Meyer lemon juice
1 sprig fresh rosemary leaves, chopped
Zest of 2 Meyer lemons
½ c freshly grated Parmigiano-Reggiano
1/8 tsp red pepper flakes
Flaky salt and freshly ground pepper to taste
Bring a large pot of water to a boil and cook pasta until perfectly al dente. While pasta is cooking, put cream and lemon juice into a large skillet and bring to a boil…reduce to a simmer and reduce to half.
When pasta finishes cooking, drain in a colander. Add rosemary, lemon zest, Parmigiano, red pepper, salt and pepper to the cream mixture and stir until the cheese has melted. Add the pasta to the skillet and toss to coat. Taste for seasoning and add more salt and pepper if needed. SERVE IT RIGHT NOW!
