Tagliatelle with LemonCourse: Italian, VegetarianDifficulty: Easy
I’m starting to think there is some kind of a rule applied to cuisine. Easy to make, Fast to cook and ingredients are widely available – I feel like you always have 2 options out of 3. Is the food easy to make and ingredients are available? It might be a long cooking process. Easy and fast? I guess you might need to find a specific shop for those exotic ingredients… And this is our case today. Tagliatelle pasta with lemon is amazing, but requires basil (as fresh as possible), organic lemon (could be impossible to obtain in our plastic consumerism world era), and of course traditional Tagliatelle pasta and Parmesan Cheese. Once you have all of the ingredients, your mission is pretty much accomplished, because the magic of combining everything into this Italian wonder is very simple and straightforward. Just keep in mind, the strong side of this meal is its lemon flavor and aroma, so if there are lemon haters at the table, they probably won’t enjoy it.
Grana Padano or Parmesan cheese 50 g (1.7 oz)
Tagliatelle pasta 200 g (7 g)
Fresh Basil leaves
Butter 40 g (1.5 oz)
Salt, pepper to taste
- First, we need to boil the pasta “al dente”. To do this, boil water in a saucepan, then add the tagliatelle pasta and cook for about 5 minutes. Remove pasta from heat, season with salt to taste.
- Now cut the lemon in half. We need lemon zest and juice. Grate the lemon on a fine grater to get a small amount of zest, then squeeze the juice into a separate container. I have a large lemon so I use half, if your lemon is small use the whole lemon.
- Melt the butter in a frying pan.
- Then add lemon juice and basil leaves to the pan. Cook for about a minute.
- Now add some pasta and some of its cooking water to the pan.
- Sprinkle the pasta with lemon zest, grated Parmesan, and add black pepper to taste. Cook everything for about a minute to combine all the flavors.
- Serve with lemon slices and basil leaves, top with grated Parmesan.