Sunday, February 5, 2012

Pasta al Limon

I'm sure everyone and their dog made this recipe when it came out in the NYT (I know my mom and I did - she was visiting me in my Brooklyn apt during law school and came bearing amazing lemons from a colleague's New Mexico relative's tree).  But just in case you're the person who didn't, it really is amazing and worth doing (unlike the accompanying tart recipe, or so I hear).

I think using fresh pasta really helps, and I served it with bok choy and kale, cooked over high heat in oil and maple syrup in a closed pan, which made them kinda caramelize and get toothsome and brown.

Also, if you mistakenly use a reactive saucepan for the  wine-reducing stage and your reduced white wine tastes crazy bitter... and you don't have a NONreactive pan around... might I suggest a mug and the microwave.  You're welcome. 

No comments:

Post a Comment