Spring Spaghetti with a Meyer Lemon Sauce
If you have been anything like us these past few days, you are anxiously awaiting Springtime! We have had some pretty nice weather here which has allowed us to get in some great outside time. Lucia now grabs her shoes and runs to the door when she wants to play outside. This makes my heart really happy. I love looking back at my childhood and thinking about all the time spent outside. I am glad she is just as happy to be outside as I am on these nice sunny days.
In the spirit of springtime, I've been straying away from heavy wintery dishes and find myself drawn to the lighter foods of spring. Nothing really screams spring to me more than some tart and sweet Meyer lemons. I always get them when I see them at the market and then try to find some new recipes that use them. If you aren't familiar with Meyer lemons, they are a cross between a regular lemon and a mandarin. They are a gorgeous deep yellow color with a hint of orange and are slightly sweeter than a traditional lemon. If you see them, grab them and try this simple recipe. If you can't find them or if they aren't in season when you want to try this recipe, you can definitely substitute traditional lemons.
with a Meyer Lemon Sauce
1 pound of dried spaghetti
Juice of 2 Meyer lemons
Zest of 1 Meyer lemon
4 Tablespoons of olive oil
3/4 Cup of Parmigiano-Reggiano cheese, grated, plus more for garnish
1/2 bunch of Italian flat-leaf parsley, chopped
Freshly ground black pepper
Cook the pasta according to your liking (I like al dente).
Meanwhile, prepare the sauce. In the bowl you are planning to serve the pasta, add the lemon juice. Slowly whisk in the olive oil until emulsified. Add the Parmigiano-Reggiano, parsley, lemon zest, and salt and pepper to taste.
Add the cooked pasta to the bowl with the sauce. Mix well for a few minutes so the pasta can absorb the sauce. Taste for seasoning and adjust as necessary. Serve with more Parmigiano-Reggiano grated on top.