MY SISTER LEMON TREE IN PHOENIX SHE SENT US SOME LEMONS ENJOY DAN:

PASTA PEPE E CACIO (LEMON PASTA) WITH DEADYS LEMONS by CHEF DAN:

Serves 4

 

INGREDIENTS:

 

8 ounces whole wheat spaghetti

Zest from 2-3 Deady’s lemons or from Meyers lemons

Juice from 2 lemons

1-cup of two cheeses, Raggiano and Romano

4 tablespoons butter, cut into cubes

 2 teaspoons freshly ground black pepper

Handful fresh basil

A little olive oil for drizzling

 

DIRECTIONS:

 

1.   Bring a large pot of salted water to a boil.

2.   Add pasta and cook, very al dente, about 2-3 minutes.

3.   Pasta will be under cooked.

4.   Reserve 1 cup of the pasta water.

5.   Transfer pasta to a skillet add butter and 1/2-cup pasta water.

6.   Stir to combine into making a sauce.

7.   Bring to a simmer over medium-heat and sauté for 3-4 minutes.

8.    Then reduce heat to low and add black pepper.

9.   Throw in 1/2-cup of the cheeses.

10.                Toss and simmer, until sauce thickens about 1-2 minutes.

11.                Remove from heat: add zest and remaining cheese.

12.                If pasta is dry add a splash of pasta water.

13.                Divide between bowls and drizzle with a little olive oil and lemon juice.

14.                Top with fresh basil.

 

ENJOY DAN:                               BON-APPETITE!!