originally posted in May 2015
Spring has finally sprung in NYC and I am celebrating with food (…and wine, but let’s focus on the food for the time being). This dish is as light as it is refreshing. It’s incredibly flavorful in its simplicity and the perfect addition to any spring dinner line up.
Ingredients:
Servings: 4 if served on its own / up to 6 if served with sides
Ingredients:
1 pack of Linguine (1 lbs) 1/3 cup of fresh lemon juice (2-3 lemons depending on how juicy they are) Zest of 1 lemon 6 tbsp of olive oil 1 1/2 – 2 cups of Parmigiano Reggiano, grated 1/3 cup of pine nuts 1/2 cup of peas 1 heaping handful of baby arugula 4-5 fresh basil leaves, chopped 2 tbsp of melted brown butter, unsalted salt and freshly ground pepper to taste
Directions:
My favorite part about making this, is that you can do all the prep while you wait for the water to boil, so you’re only 20-30 minutes away from pasta bliss! So on that note, bring a large pot of water to boil. As you wait, toss your pine nuts into a small pan on medium heat and let them toast. This does not take long so make sure to keep an eye on them and stir ever so often, so that they toast on all sides. Once they have a good color, take them off the heat right away and put them aside for later.
Next, get your peas out – I tend to use frozen peas, because I always have them on hand but if fresh peas are in season do yourself a favor and get them – SO good. If you’re using frozen, simply run them under hot water in a colander until thawed and set them aside. If you’re using fresh, let them simmer in boiling water for 3-5 minutes, then set them aside.
Now let’s get to the good stuff – the lemony pesto vinaigrette! Zest one of the lemons (all I can say is microplane!) and then juice your lemons till you have about 1/3 of a cup. Mix in the olive oil, then add the parmesan cheese and mix till thick and creamy (!!!). Season with salt and pepper and set aside.
Generously salt the pasta water and cook your linguine as directed on the box. Then drain thoroughly and return the pasta back to the pot immediately. Add the lemon sauce and stir until each strand is evenly coated and the cheese begins to melt (you’re so close to food time, I promise). Add a heaping handful of baby arugula. Now add in the toasted pine nuts and peas and season with salt and pepper to taste.
Melt the butter in a small saucepan until it starts to brown.
Mix the basil into the pasta just before serving and finish each plate off with a drizzle of the brown butter (think finishing oil…but butter) and some more grated parmesan.
Now grab a fork and be with your pasta.
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