Pasta Limone Parmeggiano

I happened across this recipe in ‘Notes from my Kitchen Table – Gwyneth Paltrow’ and was instantly drawn to how simple but tasty it sounded. When it came to making it, I was not disappointed. It tasted like Spring, which is very welcome in these cold Winter months. There is something disheartening about post-Christmas Winter; all the excitement of the season has passed and it hasn’t even got properly cold yet. Any hints of the upcoming Spring are very welcome. I was unsure if this dish would be as tasty as I’d hoped but I needn’t have worried; for something so simple it was a fairly sophisticated tasting dish. A great dish to whip up when you’ve been surprised with unexpected dinner guests and happen to have pasta, a lemon, some Parmesan and a basil plant on the windowsill. A pretty rare situation I’m sure but you never know, stranger things have happened. One day the doorbell will ring and you’ll realise that this is it, this is moment where you’ve got pasta, lemon, Parmesan and a basil plant in your kitchen. I use a Microplane zester, my new favourite kitchen tool. I will be featuring this item in more detail soon but they are 110% worth the money.

Limone

I used gluten free pasta but I imagine if you made your own pasta/spaghetti or bought fresh pasta it would be even more delicious!

Ingredients: (Serves 4)

  • Pasta to serve 4
  • 1 lemon
  • 100 g of finely grated Parmesan cheese, plus extra for serving
  • 0.5 tsp of ground black pepper
  • 2.5 tbsp of olive oil
  • A handful of fresh basil leaves
  • 2 chicken breasts (optional)

Method:

  1. Cook the pasta/spaghetti as instructed, if adding chicken to your dish, dice it and fry it.
  2. Whilst the pasta/chicken is cooking, use a Microplane zester to zest the lemon, place the zest in a mixing bowl.
  3. Cut the lemon in half and juice, add the juice to the bowl.
  4. Add the Parmesan, pepper, olive oil and a couple of tbsp of the water from the pasta to the bowl and stir into a thick sauce.
  5. Add the cooked pasta and chicken to the bowl and stir until the pasta is evenly coated.
  6. Tear the basil leaves into the bowl and stir.
  7. Serve, topped with more grated Parmesan.
  8. Enjoy!
Advertisements

One thought on “Pasta Limone Parmeggiano

  1. Pingback: Lemony Spring Baked Risotto | Noisette

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s