Lemon Tagliatelle Recipes

TAGLIATELLE WITH LEMON

Steps:

• 1. Cook the tagliatelle in boiling salted water until al dente. Drain.
• 2. While the pasta is cooking, grate the zest of lemons and squeeze and reserve the juice of 1 lemon.
• 3. In a saucepan, warm up the olive oil, add the zest, and cook over low flame for 2 minutes. Add the crème fraîche and bring to a boil; pour in the reserved lemon juice and bring to a boil again.
• 4. When the cream starts to thicken, add the Parmesan, season to taste, mix well, and cook for another minute. Add the drained pasta and toss to mix. Serve immediately.

LEMON TAGLIATELLE

Steps:

• Heat the olive oil on low in a saucepan, add the zest, and cook 2 minutes.
• Mix in the creme fraiche, bring to boil, and pour in the reserved lemon juice.
• Bring the mixture back to a boil until the cream starts to thicken.
• Mix in the Parmesan, season with pepper and salt.
• Cook another minute, stirring.
• Toss with drained pasta and serve immediately.

TAGLIATELLE WITH A LEMON PORK RAGù

Steps:

• Peel the garlic cloves, cut in half lengthways and remove the green shoot at the centre. Gently warm the garlic and oil in a large frying pan (big enough to toss the pasta in later). As it starts to colour, take off the heat and let the garlic infuse for 5 minutes, then discard it.
• Tip the onion and celery into the garlic scented oil, sprinkle with a little salt and return to a gentle heat. Let them soften, without colouring, for 8-10 minutes. They should sweat rather than fry, so if you hear sizzling add water, a tablespoon at a time.
• Add the pancetta and cook for another 6minutes, adding water as before. Stir in the pork and turn the heat up. Don't colour the meat too much and avoid breaking it up. Add the wine and let it evaporate, then season. Pour in 200ml/7fl oz water, cover and simmer for 20-25 minutes. Mix in a little water if the mixture gets too dry.
• While the ragù is cooking, put a pan with plenty of water on to boil. Grate the Parmesan and the zest from the lemon.
• When the water is at a rolling boil add 2 tsp salt, then the pasta. Partly cover, bring back to the boil, give it a good stir and reduce the heat so the water boils gently. Taste the pasta 2 minutes before the timing on the packet - remember it will keep cooking while it is tossed with the ragù.
• Drain the pasta, reserving some pasta water. Immediately transfer the pasta to the frying pan and toss well over a low heat. Tip in the parmesan and toss well. Add pasta water to dilute, or extra cheese to absorb excess liquid, and mix again.
• Toss in the lemon zest and parsley. Serve immediately.

LEMON PINE NUT TAGLIATELLE

Steps:

• 1. Mince the parsley and place it in a large shallow bowl. Add the oil, lemon zest, and pine nuts and mix until well combined. Season with salt, cover, and let sit for at least 2 hours at room temperature.
• 2. Bring a large pot of salted water to a boil over high heat. Add the tagliatelle, stir, and cook until it is al dente (tender but still firm to the bite), 1 to 1 1/2 minutes. Drain, reserving 1/2 cup of the cooking water.
• 3. Add the hot pasta along with the cooking water immediately to the prepared sauce and toss until the sauce is thoroughly distributed. Season with salt and pepper and toss again.
• 4. To serve, use two spoons and carefully scoop up the pasta, making sure to get pine nuts with each serving (see Note). Serve with lemon wedges if desired for squeezing atop the pasta.
• Note: The pine nuts tend to fall to the bottom of the bowl no matter how well you toss the pasta. Once the pasta is served, simply return to the bowl and evenly distribute the remaining pine nuts over each serving.