Sicilian Lemon and Pepper Pasta
Description
This pasta dinner is so beautiful and tasty, you could serve to guests. Or serve it on meatless Mondays to your family. It's quick and easy to prepare. Serve with a crusty loaf of bread and a side salad, if you wish.
Ingredients
1 large lemon, washed and dried
3 1/2 - 4 oz. Parmesan cheese, cut into chunks
1/3 c. good quality olive oil
1 heaping T. crushed red peppers
1 clove garlic, minced
1 c. whole black oil cured olives, pitted
fresh parsley
salt and freshly ground black pepper, to taste
3/4 lb. thin spaghetti
chopped walnuts, for garnish
Directions
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Peel the zest from lemon, getting only the yellow part. Place zest in a small food processor with the cheese; process until finely ground. There should be about 1 cup when finished. Set aside.
Cook pasta to al dente, according to directions, about 6 minutes.
Meanwhile, heat the olive oil in a skillet; add crushed red peppers and garlic; heat gently and let the peppers and garlic sizzle for 1-2 minutes to infuse flavor into the oil. DO NOT brown the garlic. Add the lemon juice, salt and black pepper, to taste.
Drain pasta, reserving 1 cup of the cooking water.
Add the pasta to the pan, along with the lemon/cheese and enough reserved pasta water to make a creamy sauce. Toss with the parsley. Garnish with chopped walnuts.
Serve immediately.
3-4 servings