May 15, 2022

PASTA AL LIMONE

A recipe full of deliciousness that will delight family and friends.

Just because a recipe is simple doesn't mean you have to sacrifice taste, and this one is proof of that.

We present this recipe in our Large Round Serving Dish and Soup Plates, which are perfect for this type of everyday dish.

What you need for 4 good eaters:

500g of good quality linguine (@aldentelasalsa are really delicious)
1 bunch of parsley
50g butter
2 shallots
2 cloves of garlic
1 nice piece of parmesan cheese
1 handful of hazelnuts
1 handful of unsalted shelled pistachios
Zest of 2 lemons and juice of 1
Salt
Pepper or a few bird's eye chillies

Get cooking!

Grate the parmesan and keep the rind.

Chop the parsley, shallots and garlic.

Crush the hazelnuts with a knife, then chop them roughly.

Zest 2 lemons and save the juice of 1 lemon for later.

Cooking pasta:

Use a large saucepan or casserole as shown in the photo.

Fry the hazelnuts on a high heat (be careful: the transition from the moment when nothing happens to the moment when they burn is very fast).

Once golden, add the butter, don't be stingy, everything should be swimming happily in the butter!

Add the shallots.

Then add the garlic and stir until the shallots are translucent.

Add the parsley.

And the lemon zest.

Add the raw pasta.

Then add a little more than 1L of boiling water.

Add the parmesan rind (it will melt and give the pasta its melt-in-the-mouth texture).

Cook over high heat while stirring. The pasta will drink the water. Add more water if necessary to finish cooking the pasta, but the aim is not to have to drain it!

Presentation:

Arrange in a Large Round Serving Dish then serve in a pretty Three Seven Paris soup plate.

Add a squeeze of lemon to each plate and a few pistachios.

Add bird's eye peppers, salt and pepper to taste.