3 Ways to Make Incredible LEMON PASTA

Spring is here, and that means it’s lemon season! Well, not really, most lemons varieties are a winter fruit. But it FEELS like lemon season, doesn’t it?

We decided to finally take on a much requested recipe: pasta al limone, or lemon pasta. The only problem is… which one?

In today’s video, Eva is showing three different ways to make delicious, refreshing, and EASY lemon pasta!

If you enjoy this video, please give it a like and subscribe to the channel!

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PASTA AL LIMONE WITH BUTTER & SAGE – https://www.pastagrammar.com/post/pasta-al-limone-burro-e-salvia-italian-lemon-pasta-with-butter-sage-recipe

PASTA AL LIMONE WITH GOAT CHEESE – https://www.pastagrammar.com/post/pasta-al-limone-with-goat-cheese-cheesy-italian-lemon-pasta-recipe

PESTO DI LIMONE RECIPE – https://www.pastagrammar.com/post/pesto-di-limone-italian-lemon-pesto-recipe

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00:00 – Pasta al Limone: from Beginner to Advanced
01:05 – Simple & Easy Pasta al Limone Recipe
04:46 – Trying Pasta al Limone with Butter & Sage
07:14 – Cheesy Pasta al Limone Recipe
10:14 – Trying Pasta al Limone with Goat Cheese
13:15 – Spaghetti al Pesto di Limone
16:48 – Trying Lemon Pesto Pasta
20:41 – Pasta Grammarian in Action!

#lemonpasta #pastaallimone #pastagrammar

spring is here which means that it’s lemon season well actually that’s not really true lemon like most citrus is actually a winter fruit with the exception of some lemon trees that produce year round but it feels like lemon season doesn’t it it’s starting to warm up maybe it’s time to put aside the heavy winter dishes to keep you warm you want something light you want something fresh in other words it’s the perfect time for lemon pasta or pasta elimony as it’s called in Italy we’ve gotten a lot of requests for Ava to cook lemon pasta on the channel before the problem has always been which one saying uh lemon pasta is sort of like saying um pasta with olive oil it’s like uh well which which one which kind there are many different kinds of pasta alimmon in Italy so today Ava wants to cook three different versions and we’re going to organize them sort of from like beginner to advanced so we’ll we’ll work our way to the more complicated recipe but first it’s time to begin with the simplest most classic plate of pasta alimony uh wow you weren’t joking this uh looks really simple this is a very simple pasta dish that you can cook in the time that actually do the pasta takes to to cook as you can see we have a very few ingredients which means butter lemon sage and obviously the pasta i’m going to use piri because I really like this pasta shape if you can’t find piri you can use also riadoni you can use also pen you can use also med feel free to use whatever you have in store store and your cupboard no keep going i want to see where you go with this in your pantry ah there you go that works and now that the pasta is in we can actually work on the sauce for our sauce we need more or less a tablespoon of butter and we are going to melt it low temperature but we will help the butter with a little bit of pasta water and we’re going to add also our sage leaves i’m going to add also some black pepper keep in mind that the black pepper is optional but in my opinion works very well the pasta will take at least other 8 minutes in the meantime what I’m doing with the sauce is just keep it warm i turned down the heat at the lower lowest lowest lowest so we need just to wait so you’re not even adding any lemon yet now we are going to add the lemon [Music] later it’s very important with this recipe to how do you say keep your pasta very al dente because what we are going to do now is bring down bring up turn up turn up the heat of our sauce add a little bit of pasta water and add the pasta to the sauce so you’re going to finish cooking it in the pan s like most pasta dishes think that the pasta was cooking in boiling water which means that we need to make our sauce actually boiling boil boiling and we need to stir our pasta and this is what we call mante I don’t know how do you call this in English I I don’t think we have a word for finishing pasta in the pan in English and when you need you can add a little bit more pasta water you do this until the pasta is al dente based on your taste and then what you do is just let the sauce thicker so at this stage because my pasta is al dente is al dente as I like I add the lemon juice stir a little bit more and the pasta is ready wow super simple super fast easier than this is not possible because actually you don’t have to do anything also using ingredients that a lot of people probably have in their pantries the very sad lemon that actually there is always in everyone’s fridge a little bit of butter and some leftover pasta that you have in your pantry and you have a very good pasta dish it’s not uncommon for these really really simple fast pasta dishes to be the best this might be the best dish of the day we’ll see we’ll see [Music] oh okay all right you can taste the very faky taste of the butter but then the freshness of the lemon we’ve made on the channel before several times um one of my favorite really really simple sauces Italian sauces which is just butter and sage really amazing if you’ve never had like ravioli with just butter and sage it is so good i love this as a variation on it though you get that very good that freshness like you said it’s like that acidity of the lemons it gives you the that summer taste that is is difficult maybe to find just with butter and cheese or butter and sage but that lemon yeah it’s very refreshing it’s tart it’s delicious but it’s also savory at the same time in its simplicity it can be considered a very elegant pasta dish yeah this this tastes like fancy you know if you want to impress some guests with very little effort they will think that you are like a master cook who used wild crazy techniques to get this sauce because it doesn’t just taste like it tastes like much more than it is it’s obvious that it’s very important to have also a good pasta there there’s nothing to cover it up if you use a poor quality pasta that gets kind of mushy and breaks and stuff it’s like there will be nothing to cover it up whatsoever so yeah you do need a a really good pasta i think perturat was a good choice by the way I know do you think that I chose the pasta just randomly all right are you ready to ratchet up the complexity a little bit but just a little bit just a little bit this pasta can seem a little bit more complicated at least for the ingredients because as you can see we have some parmyo and some good cheese but in terms of actually cooking it maybe it’s also easier because we need just to boil the pasta and everything will be done in this bowl oh you don’t even need a pan or anything no and the goat cheese just to clarify because the Italian goat cheese I’m used to is hard goat cheese but you’re using actual soft goat cheese see but then I have the parmyo balances things out okay so the first step is to cook the pasta for this recipe I’m using what in Italy we call spaghetton quadrato which means which is a squared spa if it is complicated to find this kind of pasta use a very thick spaghette don’t use because angel will not work but you need to use a very thick spaghett you can use also linguina you can use also fettoina but not the egg fresh pasta but the one you buy in the store and now we can start to prepare our sauce if I understand how to open these trees and we are going to add a little bit of pasta water to lo loosen it lose it up loosen it loosen it yes is the moment in which we can add the parmyo i’m never tired to repeat the rule for parmyo how much as much you want as much you have we give a mix we need the juice of half lemon at this stage it can be already perfect but we want to be a little bit more a little bit fancy which means that we are going to gr some lemon zest so our sauce is ready the only thing that we need to do now is waiting until the pasta is perfect cooked and [Music] then few minutes [Music] this is [Music] optional i think you were spot on this dish is maybe a little bit more complicated in terms of ingredients it’s like you need you need some more specialized things like most people don’t just have goat cheese in their fridge all the time but yeah you’re right that really was just as easy as the other one maybe even easier then I need to say one thing because we did this with go cheese this pasta dish works very well also with which other cheese ricotta okay but there is a cheese that is not Italian cheese but with ah cream cheese philadelphia cream cheese called the cream cheese with his own name philadelphia yes cream cheese is an excellent uh pasta ingredient in fact we made a whole video about it i’ll put a link up here so if you don’t have go cheese and you want to make this dish using Philadelphia cream cheese go for it because it will taste amazing all right let’s try it definitely smells good smells cheesy smells lemony okay I see what you mean by cream cheese cuz it does remind me of some other cream cheese pasta dishes that are excellent that would be very good too i’m a big fan of goat cheese as well but the goat cheese I am sort of a goat cheese fanatic although not typically like forgive my poor French pronunciation chevra Chevra you pronounce it very well you’re Italian what do you know i’ll let the French people tell me how awful I butchered that word anyway I love Italian goat cheese um I first discovered my love with goat ricotta which is actually technically not cheese but we’ll forget that for now absolutely amazing in my opinion makes the best canoli in the world and then I started discovering the hard goat cheeses that are you know if you’re familiar with uh like Pecarino Romano it’s kind of like that but made with goat milk instead of sheep milk so I am all about goat cheese so this is right up my alley also here the taste of this pasta dish is very light it’s very well balanced yeah you have the taste of the cheese go cheese you can taste the lemon you can have also the round taste of the parmyo because you need the parmyo actually to balance the acidity of the other two ingredients and in less than 20 minutes you have an amazing pasta dish in front of you ready to go another really quick amazing meal okay we’ve covered the basic pasta alone more basic than that is impossible we’ve covered the taking things up a little notch with some fancier ingredients like goat cheese pasta alimmon it was very easy also in the technique i think that means it’s time for the advanced pasta alimmon this pasta is a little bit different of the others because we are not going to use any lemon juice but we are going to use just the lemon peel so be sure that your lemon actually is an organic lemon that you can eat the peel and what we are going to do with the lemon peel is what in Italy we call pesto de [Music] lemon so this time just normal spaghetti i’m using normal spaghetti also because the name of the dish spaghetti pesto de lemon sounds very cool when you peel your lemon you need to be very careful to take just the yellow part you don’t want the white part because the white part is is bitter it’s like when you make the lemon cello just to make you understand and I know that in this moment a lot of people are thinking why she doesn’t use a potato peeler because I don’t know how to use a potato peeler i was born with the knife in my hands so if it happens like this where you have some white part with a knife actually you take it out you scrape it then to make the pesto you know that you need some parmyo rego there isn’t any there isn’t a pesto without parano we are going to add some leaves of basil here we have pine nuts but before we put the pine nuts here with all the other ingredients we need to toast them you need just a small pan on medium heat and three two three minutes time just to actually toast them but not burn them we need a pinch of salt maybe two pinch of salt a little bit of olive [Music] oil i’m using an immersion blender but if you don’t have one of these you can use also a normal blender this is the kind of pesto that yes you can make in a mortar but believe me it will take forever because you have the lemon peel so is one of the case in which we can use some technology like every kind of pesto we are not going to cook it so you place your pesto in a bowl and we are going to loosen up it loosen it add a little bit of pasta [Music] water when the pasta is ready we transfer the pasta direct into the bowl we add just a little bit extra past the water and we mix it [Music] my expectations for this one are very high because I tasted that pesto after you made it and not only was it mindblowingly good but also this one has by far the best smell so far it’s pesto de lemon is like it’s really like it smells absolutely amazing you smell the lemon you smell the basil the pine nuts which is kind of funny too cuz this is the only one that doesn’t actually use lemon juice just lemon peel it smells the most yes but because the lemon peel has the essential oil when you make the perfam do use the essential oil you use the juice we’ll see how it tastes we act surprised like if we were not leing spoon and all the rest i already tasted the pesto so like I know how good this is going to be we need to be sincere we were It’s not like the spaghetti is going to make it taste bad they were licking the spoon until 3 seconds ago [Music] even better than you have the starch of the pasta and the pasta water and everything yep yep yep yep yep yep yep mommy okay okay i think it’s safe to say this one wins pesto in all the forms of pesto and all the kinds of pesto is an amazing condiment yeah I maybe like this more than normal pesto gene which is saying a lot for me because that’s one of my favorite things the only thing that I can see the difference okay also to me this tastes better but because I like lemon but while the pesto is much more versatile yeah yeah this you can put pesto on a pizza i don’t know if I was very confident to put this on a pizza yeah maybe just for like pasta sauce i could see it working on certain like sandwiches sandwiches actually also on a pizza but it needs to be a very particular pizza so I’m imagine like I don’t know a white pizza with salmon salmon and this on top so this kind of pizza yes but not tomato sauce and this yeah this is my favorite of the day it’s definitely the most complicated to make because actually making pestos like this is a little bit tricky even when you’re using a blender and stuff depending on what kind of blender you have like you noticed Ava used an immersion blender cuz it’s sort of better for doing little small quantities like this if you use a normal blender it can be tricky to get the blades to sort of grip onto the ingredients it’s also real that you can make a little bit more i was going to say this is so good and keep in the fridge the easiest way to go about it actually is to make a big batch of this of this pesto you use a little bit for your pasta use the rest for whatever you want because believe me you’re going to want to keep this around it is such a good sauce we are fighting for the last of pasta well we hope that some of you will go out and try to make some form of pasta alone whether you have an almost bare cupboard or you want to take the time to make a pesto al lemon that it doesn’t require a lot of time or a lot of effort yeah I think that the key takeaway here is that whichever direction you go in pasta alimmon is a really great and quick way to have an amazing meal if you enjoyed the video please give it a thumbs up and hit that subscribe button if you haven’t already follow us on Instagram or Facebook @ pasta grammar and if you try any of these pasta al lemon recipes tag us in a picture there like this pasta gramarian who made the ultimate spicy meatball recipe yes thank you for trying that one as they wrote in the post was an amazing discover because believe us it is an amazing discover and do your stuffed meatball all right guys we’ll see you next time i know wow that is such a good quick like meal you know no time bing bang boom