Pasta al Limone

All I could think about last night while doing my barn chores in the 23ºF cold air was how bad I couldn’t wait to finish everything. Because then I could scramble back to the house, build a fire, put on my flannel PJ’s, pour a glass of wine and concoct something for dinner.

It snowed most of the night on Wednesday evening.  Around 4-5 inches were dumped on the farm and the mud finally froze.  I was missing the snow.  Now? Not so much…

Farm chores are always more difficult in the snow.  Oh hell , let’s be honest, they’re never easy.  If it isn’t snow, it’s mud.  If it isn’t mud, it’s bugs, rain, heat, weeds or insects.  Or all of the above.  But I still love it.  All of it.  Mostly…. Maybe not the bugs so much.

Anyway, I was cold and tired and carb-cravings were seducing me, luring me like a stupid moth drawn to a flame.  My waistline stood no chance.  Pasta was going to happen tonight.

But I also craved something to refresh my dulled senses.  Something that might hint that warmer days will come. Someday anyway…

Fresh parsley and lemons were the answer to that. A temporary lift to the darkness of a piercing-cold winter night, wafting a beautiful bouquet of lemony freshness throughout the kitchen.  It was exactly what my waistline needed…  ~A

Pasta al Limone  Yield: 4 servings

Ingredients:
1 pound pasta
1 clove garlic, for rubbing
2 lemons (zest of 1 lemon, juice of 2 lemons)
5 tablespoons of olive oil
Salt
1 cup finely grated Parmesan cheese, plus extra for sprinkling
Bunch fresh flat-leaf parsley, leaves picked and chopped

Place the pasta in a pot of boiling salted water and stir immediately to prevent sticking. Cook the pasta to ‘al dente’.

Cut the garlic in half and rub the exposed area along the interior of a large serving bowl. The raw garlic flavor will coat the inside surface of the serving bowl. Discard the garlic. Add the freshly squeezed lemon juice and slowly drizzle in extra-virgin olive oil while whisking. Whisk until the ingredients have emulsified. Mix in the salt and Parmesan cheese.

When the pasta is ‘al dente’, drain and add to the serving bowl. Mix the pasta with the lemon sauce to coat evenly. Sprinkle the pasta dish with parmesan cheese, fresh parsley and lemon zest. Serve immediately.

Recipe courtesy of David Rocco