Pasta limone
Bella can’t pronounce it yet, but we had a ton of fun making it.
Level
Easy with a grown-up
Kids cook with a grown-up. Hot ovens, boiling water and frying are grown-up jobs, and sharp knives need a grown-up’s hands too.
Ingredients
Pasta of your choice: 1 lb
Butter (unsalted, grass fed): 1/2 stick
Lemons: 2, plus rind
Parmigiana: enough to make your doctor concerned
Salt, for the pasta water
Parsley (optional)
Method
Bring a large pot of water to a boil.
Salt it to taste like the sea.
Add butter to a pan.
Add the lemon rind to the butter for 2 minutes.
Toss the rind out.
Check the cooking time on your pasta (it depends on the brand).
Remove the pasta about 70% through the cook time. It's going to finish cooking in the sauce.
Add a ladle of that special, starchy pasta water to the pan with the butter.
Add the pasta.
Add the juice of 2 lemons.
Toss the lemons in too.
Stir intensely over medium heat until the pasta is al dente (a couple minutes). This is called MELDING and it's imperative to finish off most pasta dishes this way.
Let the pasta marry with the sauce.
Dump in a truck load of parm.
Stir it in.
Enjoy!
Yes, you can add parsley if you'd like.
