Lemon Pasta

10m
Serves 1
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Directions

  1. 1Chop the parsley finely.
  2. 2Place the chopped parsley into a bowl and set aside.
  3. 3Remove the germ from the garlic cloves.
  4. 4Chop the garlic finely.
  5. 5Place the chopped garlic into a bowl and set aside.
  6. 6Grate the lemon zest into the bowl of garlic.
  7. 7Squeeze the lemon juice into the bowl of garlic and lemon zest.
  8. 8Place a pan over low-medium heat.
  9. 9Add butter and a touch of olive oil to the pan.
  10. 10Add parsley stems, a tablespoon of parsley and one chili to the pan.
  11. 11Add the garlic and lemon mixture to the pan.
  12. 12Start boiling water for the pasta.
  13. 13Salt the water for the pasta.
  14. 14Add mascarpone cheese, salt, pepper and a bit of water to the pan and mix.
  15. 15Remove the parsley stems from the pan.
  16. 16Cook capellini for two minutes.
  17. 17Save some pasta water.
  18. 18Add pasta and pasta water to the pan.
  19. 19Remove the pan from the heat and add Parmigiano.
  20. 20Serve pasta on a plate.
  21. 21Grate more Parmigiano on top of the pasta.
  22. 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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