Pasta al Limone
Although lemons grow all over Italy, they are the most delicious around Naples and the Amalfi Coast, where this recipe originates. Pasta al Limone is perfect for spring and summer, but also for stretching out the "warm weather" feeling into the fall. Alongside a glass of 3Divas (with a splash for the pan), a perfect meal is made.
Vegetables such as zucchini, asparagus, or fresh peas are a great addition to this recipe! And while dried pasta will suffice, if you have the time for fresh pasta, it is sublime.
2 Lemons, preferably Meyer Lemons
14 oz long Pasta, like spaghetti, tagliolini or linguine
4 tablespoons Butter
½ cup Montemaggiore 3Divas, or another aromatic dry white wine
1 cup Half&Half
a few Parsley leaves chopped
grated Parmesan cheese
freshly ground black Pepper
Grate the zest of the lemons. Remove the pulp from one of the lemons, taking out the thin white outer skin, and cut into little cubes.
Put the pasta in a large pot of boiling, salted water and while it is cooking, proceed with the sauce.
Melt the butter in a saucepan over low heat; add the zest and stir for a few seconds. Pour in the wine and after a minute or two, add the half&half and the lemon pulp. Continue cooking until the mixture starts to simmer and large bubble begin to rise to the surface, but do not let it reach a full boil.
When the pasta is done, drain it and immediately add it to the sauce. Stir well, sprinkle with parsley, grated cheese, and a dash of pepper.
Wine Pairings: 3Divas. The aromatic zesty flavors of the sauce are mirrored in a zippy white Rhône blend
Recipe formulated by Gloria DeMaria, the chef of Montemaggiore's Cooking Classes.