al limone

This beautiful creamy spring/summer linguine al limone recipe comes from Italy&#39;s famous land of lemons, Sorrento and the Amalfi coast. It&#39;s easy to make and can be ready in the time it takes to boil the water and cook pasta. A must try authentic Italian pasta recipe! #lemonpasta #italianrecipe #authenticitalianpasta #thepastaproject

Creamy linguine pasta al limone

400 g linguine ((14 ounces)

lemons

heavy cream ((5-7floz)

Parmigiano cheese ((3.5 ounces) grated Strict vegetarians should use vegetarian parmesan)

parsley (chopped)

g butter ((3.5 ounces))

(for

black pepper (to taste)

tbsp extra virgin olive oil

Grate off the zest/peel of the lemons being careful to leave the pith (white part). Then cut the lemon(s) in two. You want to end up with about a flat tablespoonful of zest

Put a pot of water on to boil for the pasta. Add two half lemons to the water and squeeze the lemon juice from the second lemon into the water. When the water comes to a boil, add salt, let it come to the boil again and add the pasta.

Meanwhile,  heat the olive oil and butter in a frying pan or skillet. Add the lemon zest and let it cook just a few moments, until you begin to smell the lemon. Then add the cream to the pan, Stir well and add the grated Parmigiano cheese, a pinch of salt and ground pepper. 

Allow the cream to cook a bit, then turn it off. Add a generous sprinkling of finely chopped parsley and mix.

Cook the pasta until just al dente according to the instructions on the packet. When the pasta is almost cooked, add a half ladle of the pasta cooking water to the lemon cream and stir it in. Save a bit more of the pasta cooking water and then drain the pasta and transfer it to the pan with the sauce&nbsp;

Mix well, allowing the pasta to absorb the flavors of the sauce add a little more pasta cooking water if the sauce is too thick. 

Serve immediately, sprinkled with a little more grated lemon zest, chopped parsley and grated Parmigiano if required. 

One of the simplest, yet most divine, pasta recipes in Italian cuisine has to be this spaghetti al limone! All you need is ricotta, basil, lemons and grated Parmigiano or vegetarian parmesan to make the no-cook sauce.

Spaghetti al limone with ricotta and basil

400 g spaghetti (14 ounces) (or tagliolini or linguine)

400 g fresh ricotta (14 ounces) (drained)

basil leaves (handful)

Organic lemon (medium sized from Sorrento

100 g Parmigiano Reggiano (3.5 ounces) (grated or vegetarian parmesan)

Salt and black pepper (as required)

Mash the ricotta cheese in a bowl and then add the grated rind from the lemon (I used all the rind from one lemon), most of the basil leaves torn into pieces, a pinch of salt and a pinch of black pepper. Mix. (you can also use a blender)

Add half the grated cheese to the ricotta and mix together well. If the sauce seems a bit thick, add a dash of milk. It needs to have the consistency of a dip.

Cook the pasta al dente, in boiling salted water according to the instructions on the packet, reserve a large cup of the cooking water.

Drain the pasta and return it to the pan or pour it into a bowl.

Add the ricotta cream and half the saved cooking water to the pasta, a little at a time.  Continue to mix well until you have a creamy sauce. If needs be, add some more of the pasta cooking water.

Serve immediately with a sprinkling of ground black pepper, more grated Parmigiano (or vegetarian parmesan) and the remaining basil.

Inspired by ndunderi from the Amalfi coast, gnocchi are coated in a vibrant creamy lemony sauce.

Lemon Gnocchi

ricotta gnocchi

lemon

unsalted butter

black pepper (plus more for topping)

parmigiano-reggiano cheese (loosely packed)

Salt

parsley

Bring a large pot of water to a boil.

Zest 1 medium lemon, and juice half of the fruit. Set aside.

Meanwhile, melt 4 tablespoons unsalted butter in a large skillet or Dutch oven over medium-low heat.

Add the zest, half of the lemon juice, and 3/4 teaspoon freshly ground black pepper to the skillet. Stir frequently, about 1 - 2 minutes, until the black pepper is slightly toasted and aromatic and the lemon juice has reduced slightly. Reduce the heat to low.

Once the pot of water has come to a boil, season generously, and add 1 batch ricotta gnocchi.Once they float to the surface, boil for another 30 seconds (in total, they should take about 1 - 3 minutes to cook).Remove immediately with a slotted spoon and transfer to the skillet, reserving about ½ cup of pasta water.

Add ¼ cup of the pasta water to the skillet, and increase the heat to medium-low. Let the sauce reduce for a minute, occasionally stirring the gnocchi.

Turn the heat off, then slowly sprinkle ¾ of the parmigiano-reggiano cheese evenly over the gnocchi, stirring constantly until the sauce begins to emulsify, appear creamy, and clings to the gnocchi. Add any additional pasta water if the sauce is too thick.

Note: If the sauce is not thickening, you can turn the heat on the lowest setting to help it thicken slightly. Make sure to keep vigorously stirring or the sauce won’t emulsify properly.

Taste the sauce, and adjust seasonings as needed; season with salt, pepper, and/or additional reserved lemon juice if you want it more tart. The pepper should really come through, as it will help balance the acidity of the lemon juice and add a bit of heat, so I like to give the dish a generous grind at the end.

Garnish with the remaining cheese and herbs. Serve immediately.

Love this dish! The flavors are so fresh and comforting. The texture of these gnocchi is amazing!

It's definitely a weekend activity for me, but well worth the effort. I love how soft this gnocchi comes out and the lemon sauce is the perfect accompaniment. Can't wait to make this again soon!

https://www.youtube.com/watch?v=MoRml17E_Sk

Ricotta Gnocchi al Limone is pure comfort food for me. Soft, pillowy cheesy gnocchi with a tart lemon butter sauce makes for a warm, cozy dinner. This is a fun weekend project!

Full recipe: https://homecookingcollective.com/ricotta-gnocchi-al-limone/

Ricotta Gnocchi al Limone

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Spaghetti al limone with ricotta an...

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