Creamy Lemon & Mint Pasta

Creamy Lemon & Mint Pasta

Serves 4

Ingredients

  • 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

Method

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Plate and crown with remaining lemon zest and a few leaves of fresh mint and enjoy your masterpiece immediately.

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I AM Nadia Caterina Munno

…but the Gorgeous Ones call me The Pasta Queen

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