BT's Pasta In Lemon Sauce With Greens
Ingredients:
2/3 pound (250 grams) medium pasta shells
2 small zucchini
1/2 cup (100 grams) blanched fresh peas
4 tablespoons unsalted butter
3 small or two large lemons - juice and zest
1/2 serrano chili - deveined and deseeded
1/4 teaspoon peperoncino
1 egg yolk - room temperature
1 tablespoon olive oil
1 tablespoon chopped parsley
1 teaspoon chopped dill
1 teaspoon kosher salt
ground black pepper
Directions:
Bring a small pot of water to boil. Add fresh peas and cook 90 seconds. Immediately remove peas and drop in a bowl of ice water - reserve
Fine chop dill and parsley
Add butter to small pot and melt on low heat
Finely dice chili and add to butter.
Add peperoncino and let cook 1 minute
Remove butter from heat
Zest and juice lemons
Add zest to butter
Add half of lemon juice to butter
In a bowl, whisk egg yolk
While stirring, slowly pour lemon/butter mixture into yolk
When yolk is tempered pour contents of bowl back into pot and heat on a very low flame
When sauce begins to slightly thicken, remove from stove and add salt
Cover and reserve
Bring water to boil and cook pasta
While pasta is cooking, add oil to frying pan and turn flame up to medium
Slice zucchini on the diagonal
When oil is hot add zucchini to pan and sauté 2 minutes
Add blanched peas and continue cooking for another 2 minutes
Turn flame down to low
Add lemon sauce to vegetables
Taste for acidity. If sauce is not lemony enough, add juice as needed
Add cooked pasta shells
Add herbs
Taste for salt. Add sparingly if more is needed
Cover whole dish in freshly ground pepper
Enjoy! !בתיאבון
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