Lemon Pasta

10 mins
Serves 1
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Directions

  1. 1Chop the parsley finely.
  2. 2Chop the parsley finely.
  3. 3Chop the parsley finely.
  4. 4Place the chopped parsley into a bowl and set aside.
  5. 5Place the chopped parsley into a bowl and set aside.
  6. 6Place the chopped parsley into a bowl and set aside.
  7. 7Remove the germ from the garlic cloves.
  8. 8Remove the germ from the garlic cloves.
  9. 9Remove the germ from the garlic cloves.
  10. 10Chop the garlic finely.
  11. 11Chop the garlic finely.
  12. 12Chop the garlic finely.
  13. 13Place the chopped garlic into a bowl and set aside.
  14. 14Place the chopped garlic into a bowl and set aside.
  15. 15Place the chopped garlic into a bowl and set aside.
  16. 16Grate the lemon zest into the bowl of garlic.
  17. 17Grate the lemon zest into the bowl of garlic.
  18. 18Grate the lemon zest into the bowl of garlic.
  19. 19Squeeze the lemon juice into the bowl of garlic and lemon zest.
  20. 20Squeeze the lemon juice into the bowl of garlic and lemon zest.
  21. 21Squeeze the lemon juice into the bowl of garlic and lemon zest.
  22. 22Place a pan over low-medium heat.
  23. 23Place a pan over low-medium heat.
  24. 24Place a pan over low-medium heat.
  25. 25Add butter and a touch of olive oil to the pan.
  26. 26Add butter and a touch of olive oil to the pan.
  27. 27Add butter and a touch of olive oil to the pan.
  28. 28Add parsley stems, a tablespoon of parsley and one chili to the pan.
  29. 29Add parsley stems, a tablespoon of parsley and one chili to the pan.
  30. 30Add parsley stems, a tablespoon of parsley and one chili to the pan.
  31. 31Add the garlic and lemon mixture to the pan.
  32. 32Add the garlic and lemon mixture to the pan.
  33. 33Add the garlic and lemon mixture to the pan.
  34. 34Start boiling water for the pasta.
  35. 35Start boiling water for the pasta.
  36. 36Start boiling water for the pasta.
  37. 37Salt the water for the pasta.
  38. 38Salt the water for the pasta.
  39. 39Salt the water for the pasta.
  40. 40Add mascarpone cheese, salt, pepper and a bit of water to the pan and mix.
  41. 41Add mascarpone cheese, salt, pepper and a bit of water to the pan and mix.
  42. 42Add mascarpone cheese, salt, pepper and a bit of water to the pan and mix.
  43. 43Remove the parsley stems from the pan.
  44. 44Remove the parsley stems from the pan.
  45. 45Remove the parsley stems from the pan.
  46. 46Cook capellini for two minutes.
  47. 47Cook capellini for two minutes.
  48. 48Cook capellini for two minutes.
  49. 49Save some pasta water.
  50. 50Save some pasta water.
  51. 51Save some pasta water.
  52. 52Add pasta and pasta water to the pan.
  53. 53Add pasta and pasta water to the pan.
  54. 54Add pasta and pasta water to the pan.
  55. 55Remove the pan from the heat and add Parmigiano.
  56. 56Remove the pan from the heat and add Parmigiano.
  57. 57Remove the pan from the heat and add Parmigiano.
  58. 58Serve pasta on a plate.
  59. 59Serve pasta on a plate.
  60. 60Serve pasta on a plate.
  61. 61Grate more Parmigiano on top of the pasta.
  62. 62Grate more Parmigiano on top of the pasta.
  63. 63Grate more Parmigiano on top of the pasta.
  64. 64Garnish with parsley.
  65. 65Garnish with parsley.
  66. 66Garnish with parsley.

Ingredients

  • 2 tablespoons Parsley
  • 2 tablespoons Parsley
  • 2 tablespoons Parsley
  • 4 Garlic cloves
  • 4 Garlic cloves
  • 4 Garlic cloves
  • 1 Lemon zest
  • 1 Lemon zest
  • 1 Lemon zest
  • 1 Lemon juice
  • 1 Lemon juice
  • 1 Lemon juice
  • 1 chunk Butter
  • 1 chunk Butter
  • 1 chunk Butter
  • 1 tablespoon Olive oil
  • 1 tablespoon Olive oil
  • 1 tablespoon Olive oil
  • 1 tablespoon Parsley stems
  • 1 tablespoon Parsley stems
  • 1 tablespoon Parsley stems
  • 1 Chilli
  • 1 Chilli
  • 1 Chilli
  • 80 grams Mascarpone cheese
  • 80 grams Mascarpone cheese
  • 80 grams Mascarpone cheese
  • Salt
  • Salt
  • Salt
  • Black pepper
  • Black pepper
  • Black pepper
  • Capellini
  • Capellini
  • Capellini
  • Pasta water
  • Pasta water
  • Pasta water
  • Parmigiano
  • Parmigiano
  • 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!
Lemon Pasta | Clip Recipe