Pasta al Limone
Ingredients
Preparation
Melt the butter with the oil in a large sauté pan over low heat. Add the lemon zest and garlic to the pan. Allow the flavors to meld and steep while the pasta boils.
Boil fettuccine for 5–7 minutes.
During the last two minutes of the pasta cooking time, raise the heat under the sauce to medium and add the lemon juice. Drain the pasta, reserving some of the pasta cooking water, and then add the fettuccine to the pan with the sauce.
Turn off the heat under the pan and slowly mix in the cheese, stirring the pasta to combine thoroughly. If the sauce is too thick, add some reserved pasta water to loosen it. Season to taste with salt and pepper.
Serve the pasta topped with additional lemon zest and chopped fresh parsley.
Pasta al limone is a quintessentially springtime sauce, as vibrant and refreshing as a sunny day in the Italian countryside. Its zesty lemon essence celebrates the season’s love for light, yet impactful flavors. We’ve taken this classic and given it a twist by pairing it with our bold beet fettuccine. The earthy tones of our beet fettuccine provide a subtly sweet canvas that’s just waiting to be brightened by the cheerful, tangy notes of the al limone sauce.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.
