Lemon Pasta
Directions
- 1Chop the parsley finely.
- 2Place the chopped parsley into a bowl and set aside.
- 3Remove the germ from the garlic cloves.
- 4Chop the garlic finely.
- 5Place the chopped garlic into a bowl and set aside.
- 6Grate the lemon zest into the bowl of garlic.
- 7Squeeze the lemon juice into the bowl of garlic and lemon zest.
- 8Place a pan over low-medium heat.
- 9Add butter and a touch of olive oil to the pan.
- 10Add parsley stems, a tablespoon of parsley and one chili to the pan.
- 11Add the garlic and lemon mixture to the pan.
- 12Start boiling water for the pasta.
- 13Salt the water for the pasta.
- 14Add mascarpone cheese, salt, pepper and a bit of water to the pan and mix.
- 15Remove the parsley stems from the pan.
- 16Cook capellini for two minutes.
- 17Save some pasta water.
- 18Add pasta and pasta water to the pan.
- 19Remove the pan from the heat and add Parmigiano.
- 20Serve pasta on a plate.
- 21Grate more Parmigiano on top of the pasta.
- 22Garnish with parsley.
Ingredients
- 2 tablespoons Parsley
- 4 Garlic cloves
- 1 Lemon zest
- 1 Lemon juice
- 1 chunk Butter
- 1 tablespoon Olive oil
- 1 tablespoon Parsley stems
- 1 Chilli
- 80 grams Mascarpone cheese
- Salt
- Black pepper
- Capellini
- Pasta water
- Parmigiano
Equipment
Cutting boardBowlPanPotTongsGrater
Tips
- Remove the germ from the garlic cloves to make them much easier to digest.
- Do not overcook your pasta.
- Mascarpone is better than cream for this recipe.
- Don't throw away the parsley stems as they add flavour to the sauce while cooking.
- Don't forget to salt your water when boiling pasta.
- We don't measure the Parmigiano, we follow our heart!
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