This rich and Creamy Meyer Lemon Pasta uses just the right amount of lemon to give the pasta a light and fresh citrus taste.
Let me start by saying that a Meyer lemon is no ordinary lemon. If you're not familiar with this variety, all you have to do is google "what is the difference between a meyer" and the rest of the sentence "lemon and a regular lemon" pops up. See? You weren't the only one who didn't know. I'll save you the time and post the link to the info here. If you're not in the mood to read all about it, I can sum it up in just a couple of words: meyer lemons just taste better. If ever given the choice, choose a meyer lemon over your standard basic lemon. Just like you should choose a Hood strawberry over your standard-available-year-round-grocery-store strawberry. There's just no comparison.
The incredible flavor in this pasta comes from just the right amount of meyer lemon along with leek and heavy cream. Aren't leeks gorgeous? I just love thinly sliced leeks. They make all things better.
And yes, I did mention heavy cream. If you're dieting, pasta isn't really your friend anyway. But this pasta? Prepare to just throw your food log out the window if you're going to indulge in this little plate of heaven. There's a ton of heavy cream in this pasta, which is part of the reason it tastes so good. But go on - you only live once and its okay to splurge every so often (or every week, in my case). Make yourself feel less guilty and serve it with grilled chicken and asparagus. You know I can rationalize anything. My entire family loved this, and I'm certain yours will too.
Creamy Meyer Lemon Pasta
- 1 pound pasta (I used wide noodles)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 leek (sliced thin)
- 1 teaspoon garlic (about 2 cloves, minced )
- 2 cups heavy cream
- 2 teaspoons Meyer lemon zest
- 1 teaspoon chopped rosemary
- ½ cup Pecorino Romano (grated )
- Boil at least 4 quarts of salted water. Cook the pasta according to the package directions, drain, and keep warm.
- Meanwhile, in a large skillet, heat the butter and olive oil over medium heat. When the butter is melted, add the leeks to the pan. Saute, stirring often until the leeks are softened and just starting to brown.
- Add the garlic and saute another minute or two.
- Add the heavy cream and reduce heat to medium low. Cook the cream until reduced by about half. Once the cream is reduced, add the lemon zest, rosemary, and cheese. Serve warm.