Creamy Lemon & Mint Pasta

vegetarian Serves: 4 Cook Time: 25
Next up we’re getting fresh with my Tonnarelli Menta e Limone (Creamy Lemon Guitar Spaghetti with Mint) by using homemade guitar spaghetti and adding just a whisper of mint. Eat it al fresco while sipping on a crisp glass of wine and pretend you’re dining under the lemon trees somewhere on the Amalfi coast. Just gorgeous.


  • 1 pound fresh Tonnarelli pasta (use the same pasta dough recipe as above)
  • 2 lemons
  • 4 tablespoons butter
  • 1 cup heavy cream
  • Pinch of salt
  • 2 ounces Parmigiano-Reggiano cheese, finely grated
  • Handful of mint leaves


  1. Roll the pasta into sheets and cut them to fit your chitarra. Using a rolling pin, roll the sheets through the chitarra. Repeat with all of the pasta dough.
  2. Bring a medium pot of water to a boil. Zest both lemons and set zest aside. Juice one of the lemons and set juice aside.
  3. In a medium size pan, add butter and melt over medium heat. Add ¾ of zest and let cook for a couple of minutes to extract all the essential oils. Add the juice, mixing to combine, then add heavy cream and a pinch of salt. Let simmer for 2 to 3 minutes, then remove from heat.
  4. When the pasta water reaches a boil, add a generous pinch of salt. Add fresh pasta and cook for about 4 to 5 minutes, or until tender but with a bite.
  5. Working off of the heat, add the al dente pasta to the cream mixture and let the Parmigiano-Reggiano rain down on top of the pasta. Add about ½ cup of tears of the gods and massage it into the pasta until a beautiful cream forms.
  6. Plate and crown with remaining lemon zest and a few leaves of fresh mint and enjoy your masterpiece immediately.

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