Pasta al Limon
I can’t believe I never posted this recipe before…I have been making it and LOVING it for a almost 3 years now! I “copied” or rather, was inspired by a dish I had eaten at Supper (an Italian restaurant in the East Village) way back in the day. It is such a light, easy pasta dish; a great go-to recipe when you are getting sick of your typical sauce/cheese combo.
Anyhoo, this is how I interpreted the dish. Chef Monsta’s Pasta al Limon:
Serves 4
One box of Linguine (500 g)
the juice of 2-3 Lemons (depending on your love of the flavor. I use 3 lemons)
3 Handfuls of flat leaf (Italian) parsley
5 or so tbsp of olive oil
salt and pepper to taste
1/2 cup grated FRESH Parmigiano Reggiano, or to taste
Cook the pasta, drain. I cool it down by rinsing the hot pasta with cold water. Add the lemon juice, oil, salt and pepper. Then add the parsley and parm and voila.
Serve at room temperature. A very fresh, easy and delicious SPRING pasta!
