Refreshing Pasta Recipe for the Spring
This is a fresh and zesty pasta recipe I discovered on Lidia Bastianich’s website. I love the mix of lemon and pecorino cheese which balance each other out. It’s perfect for the summer when all you want is something light to end a sunny day. Enjoy!
Ingredients & Portions:
- 2 teaspoons salt
- 3 tablespoons butter
- 4 teaspoons Lemon zest, finely grated
- 1 cup dry white wine
- 1 cup heavy cream, for cooking and finishing the pasta
- ⅓ cup lemon juice, freshly squeezed (about 2 lemons)
- 1 pound Linguine
- 1 cup pecorino, freshly grated, plus more for passing
- extra-virgin olive oil, best quality, for serving
Servings: This recipe yields 6 servings.
Linguine with Lemon and Cream Recipe Cook time & Directions:
Drop the butter into the big skillet, and set it over medium heat. As the butter melts, scatter in the grated lemon zest; stir it around until sizzling. Pour in the white wine and lemon juice, add the salt, stir, and bring the liquids to a bubbling simmer. Cover the skillet, and let cook for a couple of minutes.
Uncover the pan, and slowly pour in the cream, whisking it steadily into the simmering wine and lemon juice. Cook, stirring occasionally, until the liquids reduce to a saucy consistency you like, 2 or 3 minutes more.
After whisking in the cream, start cooking the pasta until al dente.
With the lemon-and-cream sauce at a simmer, quickly lift out the linguine and drop it all into the skillet. Toss the pasta until well coated, loosening the sauce with a few spoonfuls of hot pasta- cooking water if needed.
Turn off the heat, sprinkle a cup or so of grated cheese over the linguine, and toss well. Finish with a drizzle of olive oil, toss again, and heap the pasta in warm bowls. Serve immediately, with more cheese at the table.