By Lisa

Half citrus pasta, half fettucine alfredo, this recipe is a delicious mash up.  Inspired by the bright, cool spring we’re having–sunny days cut through with crisp wind–a pound of fresh lemon pepper pasta, a carton of heavy cream, two older recipes (here and here), and the bag and bags of lemons we continue to harvest.

It’s everything the paradox of a spring evening wants:  fresh, vibrant flavor, and a warm, rich cream to take the edge off the chill.  For a few minutes, we gathered around the counter, slurping noodles in silence, soothed and energized all at once.   Sometimes, there’s balance.

Lemon Pepper Pasta with Parmesan Lemon Cream Sauce

  • 1 lb fresh lemon pepper pasta, or fresh fettucine
  • 1/2 cup heavy cream
  • 2 tablespoons butter
  • zest of one eureka (or meyer) lemon
  • 3/4 cup grated parmesan or grana padano
  1. While waiting for pasta water to boil, pour cream into a large, heavy bottomed skillet.
  2. Zest the lemon into the cream, add butter and heat slowly until butter melts and cream thickens slightly. Turn off heat and let rest.
  3. When pasta is done, drain and add it to the lemon cream along with the parmesan.
  4. Over medium-low heat, toss the pasta in the cream for about a minute to mix thoroughly and let pasta absorb the sauce. Serve immediately with additional parmesan, if desired.