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Grilled Lemon Cream Pasta

servings: 4-8
Grilled Lemon Cream Pasta

prep time

10

total time

22

ingredients

8

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Grilled Lemon Cream Pasta

servings: 4-8
INGREDIENTS:
ingredients
  • 1 lb linguine, reserve 1/2 cup pasta water
  • 1 tbsp olive oil
  • 1 shallot, chopped
  • zest from 2 lemons (about 2 tbsp)
  • 1 cup Hood Heavy Cream
  • 1/4 cup lemon juice from grilled lemons (approx 3 lemons)
  • 1/4 cup flat leaf parsley, chopped
  • Garnish: additional chopped parsley, Parmesan cheese, lemon zest
DIRECTIONS:
directions

Heat up grill. Slice your lemons in half and brush them lightly with oil. Grill for approx 8 minutes. Place them on the grill cut side down first, then flip once you have a char on the cut side.

Remove the lemons and allow them to cool before juicing and removing all the seeds.

Boil your water. Salt once water hits a rolling boil, then add pasta. Subtract a minute or two off your time needed to cook pasta to al dente and drain, reserving a 1/2 cup of pasta water.

While pasta is cooking, heat a tbsp of olive oil in a saucepan and add chopped shallot. Cook until it starts to soften, about 3 minutes.

Add lemon zest and Hood Heavy Cream.

Bring sauce to a boil, then reduce it to medium, stirring frequently until it thickens, about 6 or 7 mins.

The pasta should be finishing up while the sauce is thickening. Drain it, reserving 1/2 cup of the pasta water.

Add pasta to the cream sauce, along with the 1/2 cup of pasta water. Use tongs to toss pasta with the sauce and cook for another minute or two.

Remove pasta from heat, then add juice from grilled lemons and chopped parsley. Toss lightly.

Garnish with additional parsley, Parmesan cheese, and lemon zest.

RECIPE and PHOTOGRAPHY BY MICHELLE NAHOM OF A DAILY DISH OF LIFE

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