Hi everyone,
I ended up pulverizing some lemon leaves and deciding to use that to make pasta al limone.
I will say that the one thing I do add that is unconventional is a pinch of sugar. Something about it rounds out the flavour profile for me.
There are a lot of recipes out there online so I won’t bother, but what I do do is boil the pasta water with squeezed lemon carcasses and I also use the carcasses to cook the base of the sauce!
by A_Venger
20 Comments
Nice work and looks delicious. I am impressed with your cheese to zest ratio and will try out dehydrating the leaves for an extra lemon-y punch.
It looks very tasty
I love how you presented it, i bet it was amazing. Looks as good as what i had in Naples
What’s the green powder used for presentation?
Looks delicious!! I love lemon. What’s the green garnish?
looks delicious
Looks tasty. Thanks for sharing!
Recipe please!!!!
Tried this for the first time in Italy with shaved black truffle to top it off
Mamma mia!
Probably the most elegant dish i have seen in years! And i am particularly yours not the same others on internet! I can see the efforts reflect straight on that dish the plating cannot be more simple and beautiful!
I love the visual. I found a pistachio lemon pasta I really like and I could see doing that dusting with fine pistachio powder (cause I’m not finding and dehydrating lemon leaves ^^)
Looks delicious! Also, cracking up at the term lemon carcasses, love it lol.
Not my kinda thing! Hope it was yummy.
That pasta looks great.
This with a crisp pinot grigio or albariño would be 👌🏻.
Can I come over?
delicioso…
Zesty
looks like chefs made
This is one of my favorite recipes. Thanks so much for sharing your recipe. Can’t wait to try it your way!