Homemade Fettuccine Al Limone (vegetarian)

OLYMPUS DIGITAL CAMERA

This recipe comes from the recent La Cucina Italiana magazine; the pasta issue. So very easy, so deep in flavor, it is an instant favorite. I made fresh fettuccine, had a couple of lemons in the fridge and picked fresh basil from the garden.

serves 4

2 lemons
Fine sea salt
1 cup packed basil leaves plus more for garnish
1/3 cup plus 1 1/2 Tbsp. extra-virgin olive oil
Freshly ground black pepper
1 lb. fettuccine

Finely grate zest from both lemons, then juice 1 1/2 lemons (save the remaining 1/2 lemon for another use.). Bring a large pot of salted water to a boil. Meanwhile, in a blender, combine lemon juice, oil, 1/4 teaspoon salt and generous pinch pepper; puree until smooth.
Add pasta and zest to boiling water; cook until pasta is al dente. Drain pasta; transfer to a large serving bowl. Add sauce; toss to combine. Adjust seasoning to taste. Serve immediately, garnished with basil. (I sliced some fresh tomatoes for garnish)
Enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s