Firstly, a warning. The photo below is not good. It does not look appetising at all. I apologise. As per usual, I tried to take a photo at night, in my little kitchen with barely any lighting. Secondly, I tried to do that cheffy, twisting-the-pasta-around-artfully-on-the-plate kind of thing. Which, blatantly obviously, did not work.
However, the completed dish was quite tasty and I am glad I broke my almost decade-long boycott on pasta. I don’t do pasta. It doesn’t like me and I am not a huge fan of it either. I haven’t missed it at all since I stopped eating it some ten years or so ago, but tonight I saw this recipe in the magazine Daphne’s Diary and thought I would give it a go. I like anything with lemon in and, let’s be honest, cheese. So here’s the recipe (in which I substituted fettuccine for spaghetti and added peas as a way of assuaging my carb guilt):
Pauline’s Lemon Pasta – Serves 4
1 onion – sliced finely
Half a red chilli – chopped finely, seeds removed
2 cloves garlic – chopped finely
250ml single cream
40g parmesan – grated
Handful of chopped parsley
Salt and Pepper
Cook the spaghetti in a large saucepan with plenty of salted water. Drain
Fry onion, chilli and garlic gently in a little olive oil in a saucepan. Don’t let onion brown.
Add zest from the lemon and juice of half the lemon. Stir to combine.
Add the single cream and heat quickly to prevent splitting. Mine did a wee bit (mostly because I cheated and used milk instead of cream…duh) but came back together once I’d mixed it through.
Add the cooked pasta and stir through. Season to taste with salt and pepper.
Serve with parmesan and parsley sprinkled on top. Serve hot.
Oh, and I added the baby peas (cooked) at the end to add some more freshness and colour.
Voila. Pretty easy. Give it a try if you’re looking for something different to the usual pasta and tomato-based sauce combo.
I’m still resting at home and trying not to eat everything in sight, but obviously failed tonight. Sigh. Will try again tomorrow and only eat things that are green and crispy.