Katie Lee makes simple pasta elegant and delicious with zesty lemon, cheesy Parmesan and fresh black pepper.
A few years ago, we were in Florida visiting Ryan’s parents on his birthday. I asked him what he wanted for dinner and he said, “lemon pasta.” I had never made him lemon pasta before, so I wasn’t quite sure where that came from, but it was his birthday, so I got working on it. All of us fell in love with this recipe, and it’s become a part of our regular rotation.
Directions
- Bring a large pot of aggressively salted water to a boil over high heat. Add the farfalle and cook for 1 to 2 minutes less than the package instructions, until al dente. Drain and reserve 3/4 cup (180 milliliters) of the pasta water.
- While the pasta cooks, make the sauce: In a large skillet over medium heat, melt the butter. Add the lemon zest and juice. Add 1/2 cup (120 milliliters) of the pasta water and bring to a low simmer. Season with salt and pepper.
- Add the cream to the pan, whisking constantly to prevent it from breaking. Add the pasta to the skillet and toss to coat in the sauce. Add the remaining 1/4 cup (60 milliliters) pasta water if it is dry. Remove from the heat and stir in the cheese. Serve with freshly ground black pepper and more Parmesan.
