Lemon Pepper Pappardelle


1/2 pound pappardelle or fettuccine
1 lemon
3 tablespoons olive oil
crushed red pepper flakes (to taste)
1 tsp ground black pepper
grated cheese


Boil plenty of salted water for the pasta. (Italian lady trick: taste the water, if it’s salty, it’s just right.) In the meantime, zest the lemon and squeeze its juice in a big bowl with the olive oil and two peppers. Drain the pasta reserving about a 1/4 cup of cooking liquid. Toss the pasta with the other ingredients in the bowl adding the reserved cooking liquid for moisture, you might not need it all. Serve immediately with more lemon zest on top and the grated cheese of your choice. Buon appetito!

Source: http://www.thebootblog.net/2012/03/lemon-pepper-pappardelle.html


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