Tagliarini With Lemon Sauce 12 Recipes

LEMON-TAHINI SAUCE

Steps:

• Holding the parsley in a bunch, trim off and discard an inch or so from the bottom of the stems. Cut the bunch crosswise into thirds. Place in a colander, rinse, and drain. Bounce the colander up and down to shake off excess water.
• Place the tahini, parsley, garlic, 4 tablespoons lemon juice, and 2 tablespoons water into the bowl of a food processor. Blend well, scraping down the sides of the bowl as needed and adding enough additional water and/or lemon juice to create a sauce with a smooth, pourable consistency and a nice puckery taste. (The amount of liquid you'll need to add will depend upon the thickness of the tahini and how much water adhered to the parsley.) Add the salt and cayenne (if using). Refrigerate until needed, for up to 1 week.

LEMON TAGLIARINI WITH PARMESAN

Steps:

• Bring a pot of salted water to a boil, drop in the tagliarini and cook until al dente.
• Drain the pasta, reserving 1/2 cup of the cooking liquid.
• Return the pasta to the pot and toss it with 1/2 of the Parmesan, olive oil, 1/2 of the parsley, lemon zest and reserved cooking liquid.
• Season with salt and pepper.
• Divide the pasta among 4 warm bowls.
• Sprinkle with the remaining Parmesan cheese and parsley and serve immediately.

TAGLIARINI WITH LEMON SAUCE (1/2 RECIPE)

Steps:

• 1. In a skillet large enough to hold pasta later, combine butter, cream, and lemon juice over low heat. As soon as butter melts, remove skillet from heat, cover, and set aside. 2. Meanwhile, bring 4-qt water to boil. Add sea salt and pasta, stirring. Cook until tender and drain. 3. Transfer pasta to skillet (off of heat) and toss to blend. Add lemon zest and toss. Cover and let rest for 1-2 mins. Transfer to bowls, shower with parsley and serve with Parmesan, if desired.

SAFFRON TAGLIARINI WITH SNAILS, SORREL, TOMATO, ZUCCHINI

Steps:

• For the pasta:
• Combine ingredients in food processor or large mixer until dough ball forms.
• Rest mixed ingredients for half an hour to one hour in the fridge.
• Roll out through pasta machine to make thin, silky sheets then put through the machine at a tagliarini setting (or roll out by hand into a thin sheet and then cut noodles using a pizza cutter).
• Hang to dry over a broom handle; while still soft, curl into loose nests.
• For the sauce:.
• Clean and slice zucchini into strips.
• Halve the cherry tomatoes.
• Sauté strips of zucchini in olive oil with cherry tomatoes and crushed garlic over medium heat until vegetables soften.
• Add the snails and sorrel and season to taste, adding lemon zest and cooking till sorrel is softened and snails are heated through.
• Bring large pot of salted water to boil and add the pasta and cook for one to two minutes (or until al dente--if you are using freshly pasta, it will cook very quickly). Drain and toss with the snails and sorrel sauce.
• Serve immediately.