I have been meaning to try this recipe ever since I saw it on Aglio, Olio and Peperoncino. And since I haven’t had a chance to participate in Presto Pasta Night in a long time, so this was a great opportunity to try this dish and send it over to Ruth at Once Upon A Feast – Every Kitchen Tells Its Story for this week.
The original recipe was very lemony – too much so for me – so I added some walnuts to counter the acidity. I’d love to hear if you add other things or stay with the original lemon recipe.
Farfalle al Limone (Bowtie Pasta with Lemon and Walnuts)
1 lb farfalle (bowtie pasta)
juice and zest of 2 lemons
1 shallot, minced
1/4 cup (1/2 stick) butter
1 cup cream
1 1/2 cup parmesan, grated
2 tablespoons parsley, minced
1/2 cup walnuts
Bring water to boil for pasta. Over low heat, melt the butter in the skillet and saute the shallots until soft. Add the zest and the juice and continue to cook over low heat. Cook pasta for 6 minutes. Add cream to juice and zest mixture, and continue to cook over low heat. Once the pasta is cooked, drain and return to the pasta pot and scrape sauce over pasta. Add parsley, cheese, walnuts and salt and pepper to taste.
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