Creamy, Lemony Pasta

Name: Creamy, Lemony Pasta
Total time: 15 min
Ingredients: Kosher salt; 1 pound short curly pasta, such as cavatappi, fusilli or farfalle; 1 large lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice); A heaping ¾ cup grated Parmesan, plus more as needed; Black pepper; 1/4 cup labneh or other thick, strained whole-milk yogurt, such as Greek or skyr, drained if necessary; 2 scallions, green and white parts, sliced

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Total: 15 minutes

Servings: 4

Author : Yasmin Fahr

labneh lemon pasta

Ingredients

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Kosher salt1 pound short curly pasta, such as cavatappi, fusilli or farfalle1 large lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)A heaping ¾ cup grated Parmesan, plus more as neededBlack pepper1/4 cup labneh or other thick, strained whole-milk yogurt, such as Greek or skyr, drained if necessary2 scallions, green and white parts, sliced

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Instructions

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Step 1

Bring a large pot of salted water to a boil. Add the pasta, adjust the heat to maintain a gentle boil, and cook until just shy of al dente, 2 to 3 minutes less than the package instructions. Reserve 1 cup of pasta water. Drain the pasta, then return to the pot on the stove over medium-low heat.

Step 2

Stir in ¾ cup of the pasta water, half the lemon juice, the Parmesan and several grinds of black pepper, stirring vigorously until a silky sauce has formed. Add a tablespoon of water at a time as needed to make a creamier sauce if it looks dry. Stir in the labneh, remaining lemon juice, lemon zest and scallions until creamy and combined, about 1 minute more. Season with salt as needed. Finish with another grind of pepper and serve immediately.

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