LEMONY BUTTER PASTA WITH HAZELNUTS
This recipe is featured in our Free Pantry Plan Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday! Coming from a Southern Italian family, we cook with A LOT of tomato, we have our Arrabiata, Melanzane, Arancini--all tomato based dishes. Now don't get me wrong, my blood is comprised of 70% tomato, but when summer rolls around I can't help but to gravitate to the light lemony pastas of the North. I was going to finish this analogy with a Game of Thrones reference, but we've all seen season 8 so let us all finally put that show to bed. This recipe came to me while I was making dinner at home after a long day, and I didn't have much in the fridge apart from some obvious staples, pasta, butter and lemon. I had a pot of fresh parsley by the window and hazelnuts in the pantry, et voila! I wanted to give you all something that screams summer dinners with no fuss. You can still cook and bake as long as your time in the kitchen is brief so you can enjoy the company of loved ones AND the Sun! Recipe and Headnote by Sahara Bohoskey Recipe and Headnote Sahara Bohoskey
Provided by Editors
Yield 4-6
Number Of Ingredients 11
Steps:
- In a high-sided skillet, toast hazelnuts over medium-high heat until golden in color and fragrant, 3-5 minutes. Note: The saucepan should be wide enough for the pasta to lay flat and deep enough to hold the water.
- Stir in black pepper and butter until butter is melted and pepper fragrant, 1 minute. (This will allow the black pepper to bloom and infuse into the butter.)
- Add garlic, shallot, lemon zest and sauté until softened, 2 minutes, then stir in half of the parsley. Add pasta, water, salt and Parmesan rind, then bring to a boil. Reduce to a light simmer and cook, stirring occasionally until pasta is al dente and a creamy sauce has formed, 8-10 minutes. (Towards the end, stir more frequently so the pasta does not stick.)
- Garnish with remaining parsley, freshly cracked pepper and a sprinkling of Parmesan, then serve.
LEMON SPAGHETTI
Provided by Giada De Laurentiis
Time 18m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
- Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.
PASTA WITH BROWN BUTTER, WHOLE LEMON, AND PARMESAN
Using a sliced whole lemon gives unbeatably fresh aroma from the skin, bitter complexity from the pith, and tart, puckery juice from the flesh. Thin slices soften evenly and ensure that the lemon plays nicely with the pasta, butter, and Parmesan.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Lunch Pasta Lemon Butter Parmesan Pepper Vegetarian Soy Free Peanut Free Tree Nut Free Kid-Friendly Quick & Easy
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook pasta in a large pot of boiling generously salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions (pasta will finish cooking in the sauce).
- Meanwhile, heat half of the butter in a large Dutch oven or other heavy pot over medium until melted. Add lemon slices and cook, stirring often, until softened and bottom of pot is browned in spots, 5-7 minutes. Using tongs, transfer one-third of lemon slices to a plate; set aside.
- Just before pasta is al dente, scoop out 2 cups pasta cooking liquid. Add 1½ cups pasta cooking liquid to butter sauce. (This may seem like a lot of liquid, but it will thicken once the remaining ingredients are added.) Add remaining butter a piece at a time, whisking until each piece is incorporated before adding more, until the sauce is emulsified and creamy.
- Drain pasta and add to sauce. Cook, stirring often and adding 1 oz. Parmesan a little at a time. Once all of the cheese is added, continue to cook, still stirring, until cheese is melted and sauce is creamy and clings to pasta, about 3 minutes. If sauce looks very thick, add more pasta cooking liquid 1-2 Tbsp. at a time to thin (saucier is ideal as it will thicken as it cools). Remove from heat and sprinkle with an almost ridiculous amount of pepper (about 2 tsp.); toss once more.
- Serve pasta topped with reserved lemon rounds and more Parmesan.
LEMONY CAULIFLOWER WITH HAZELNUTS AND BROWN BUTTER
Steamed cauliflower has a bad reputation, but doused in enough fresh lemon juice, warm browned butter and crunchy hazelnuts, it's impossible not to appreciate its soft, creamy texture and delicate flavor. Steam larger florets so the cauliflower doesn't become waterlogged, then coarsely crush it after cooking for easier eating.
Provided by Alison Roman
Categories vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place cauliflower in a steamer basket set over a large, lidded pot (preferably wider than taller) of boiling water. Season with salt and pepper. Cover the pot and steam until cauliflower is totally tender, 8 to 10 minutes. (You can check the doneness by piercing it with a paring knife or fork.)
- Meanwhile, heat butter and hazelnuts in a small pot over medium heat. Cook, swirling the pot occasionally, until the butter has melted and begins to brown, 4 to 6 minutes. Using a wooden spoon or small whisk, stir the butter, making sure all the milk solids and hazelnuts are browning evenly. Add olive oil and continue to cook until both the butter and hazelnuts are deeply golden brown, 1 to 2 minutes more.
- Once the cauliflower is done, use a potato masher or large fork to gently crush it into bite-size pieces. Transfer cauliflower to a large serving platter or plate, and drizzle with 2 tablespoons lemon juice. Spoon hazelnut mixture over the cauliflower, and top with chives and flaky salt. Serve alongside lemon halves for squeezing.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 23 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 227 milligrams, Sugar 2 grams, TransFat 0 grams
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