Today I am posting about my Pasta with Meyer Lemon Sauce recipe.
|Ziti with Meyer Lemon Sauce|
Meyer Lemons are a citrus fruit native to China that is a cross between a lemon and either a mandarin orange or a common orange. It's skin is much finer than a domestic lemon and its juice much sweeter than a regular lemon. My friend Margie has Meyer Lemon trees in her garden from which we make Lemoncello from an old family recipe. When I was at Costco in Montreal this week I found boxes of Meyer Lemons - they have now officially gone mainstream!
This dish is wonderfully simple, easy and elegant. A great main course to be served with grilled crustini, a salad and a Chardonnay.
Pasta with Meyer Lemon Sauce
Serves 4 as a main course - 6 as a side dish
One pound of pasta - either Ziti or linguine (whichever you prefer)
3 Meyer Lemons
1 Cup of unsalted Chicken stock
1 Stick of Butter
One bunch of parsley
Grated Parmesan cheese
Boil large pot of water. Roll the lemons to release the juice. Zest the lemons into a large sauce pan. Juice the lemons into the same saucepan adding the chicken stock and the butter and bring to a low boil.
When the pasta water comes to a boil, add salt and pasta. While the pasta is cooking leave the sauce on a low simmer. Remove the pasta when not quite al dente and add to the sauce pan using a slotted spoon. (do not throw out pasta water yet) Cook the pasta in the sauce for 2-3 minutes adding some of the pasta water if there does not seem to be enough liquid.
Plate pasta adding parmesan cheese and chopped parsely to taste. Add a touch of freshly grated black pepper.
Pour the wine and enjoy!