One of the greatest parts of travel is the ability to taste different cuisines and regional dishes. I've been in Italy for three weeks and indulged in many exquisite dishes. One of my last stops was Sorrento & the Amalfi Coast. What a beautiful place! It is the land of lemon trees. I found and amazing restaurant set with outdoor dining among these gorgeous lemon trees. It’s fragrant, picturesque experience was unlike any other. Of course, when you’re surrounded by the sweet scent of fresh lemons, it is all you can think about eating. So I ordered a spaghetti dish that used the lemon from those gorgeous trees. One bite, and I was absolutely blown away by the balance of flavors. The creamy sauce with salty cheese, tart lemon juice, and fragrant lemon oil all combined to make the most delicious plate of pasta. And it seemed so simple!
I knew I had to figure out how to make it for myself. So, as usual, I came home and got straight into the kitchen. The result was perfect! A traditional Italian dish with a little twist of my own. One of the easiest pasta dishes you’ll ever make, this is quick, great as a meal on its own or as a side dish, especially for grilled fish. My favorite part is the pistachios on top, the perfect flavor complement and a great addition of texture!
1 pound of pasta of choice
4 tablespoons butter
Zest of 1 lemon, plus more for garnish
Juice of 1 lemon
1 cup Heavy Whipping Cream
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated parmesan cheese
1 cup pasta water, reserved before draining
Ground Pistachio for garnish
Start by washing the lemon thoroughly, dry it and grate its zest, being careful not to damage the white part which is bitter.
In a large pan, add the butter and heat them over low heat, until the butter is melted.
Now, add the lemon zest and juice and cook for about 1 minute.
Add in the cooking cream and mix thoroughly.
Add salt and pepper and continue to stir for about 1 minute. Turn off the heat.
Boil the pasta in plenty of boiling salted water; just before draining them, take a cup of cooking water. Drain them al dente and transfer them to the pan with the sauce.
Add in the grated Parmesan cheese and stir them for about a minute, adding the cooking water a little at a time. When they have formed a nice creamy sauce, turn off the heat.
Serve the lemon pasta immediately, garnish with more lemon zest and ground pistachios for the perfect touch!